2. Cut the pepper into pieces, peel the garlic and slice the ginger. Wash the raw chestnut, shell it with a knife, boil it in boiling water for 3-5 minutes, then take it out and soak it in cold water for 3-5 minutes.
3. Put the oil in the pot, heat it to 60% to 70% heat, fry the peeled chestnuts in the pot until they change color, and then take them out.
4. Stir-fry the ginger and garlic with the remaining oil in the pot, then add the chicken pieces, stir-fry until the chicken skin turns golden brown, and pour the cooking wine to boil.
5. Add the fried chestnuts, salt, chicken essence, oil consumption, ginger and garlic, chicken soup, wine, sugar and soy sauce, boil over high fire, then turn to low fire to cover the pot for slow stew and collect the juice.
6. Add pepper and continue to stir fry.