Ingredients: chicken leg 300g, chestnut 100g, 2 shallots, ginger 1 small pieces, soy sauce 1/2 tablespoons, salt 1 teaspoon, sugar 1 teaspoon, and cooking wine 1 teaspoon. Practice: 1. Deal with chestnuts first, and put them in a cool, ventilated and dry place for a few days, which is beneficial to preservation and peeling. When in use, wash some chestnuts, cut a small mouth on each chestnut with a knife, take a small soup pot, add appropriate amount of water to boil, add a little salt, then pour chestnuts, cover the pot and stew for more than 5 minutes (turn off the fire when stewing), and then peel. Take them out of the soup pot one by one. Don't peel them all, and don't wait until the water is cold, because it will become very difficult to peel them again. Find the small incision we just made with a knife. 2. After the chestnuts are processed, the chicken legs are processed. Wash the chicken legs and cut them into pieces, or directly remove the bones and cut the meat into pieces. Put the chicken pieces into a container, add a little salt and water and mix well. You don't need to add too much water, just a little, and then steam it in a steamer. Take out the chicken pieces after steaming, and keep the steamed chicken juice for later use. If you remove the bones first and then cut the chicken pieces, you can put the chicken bones in and steam them together for 0 ~ 3 when steaming. Now you can fry them. Put oil in a wok, heat it, add ginger slices and chicken pieces, bring the cooking wine to a boil, stir-fry for a few times, then add chestnuts, soy sauce and sugar, stir-fry evenly, and then pour in chicken juice. If the chicken juice is not enough, you can add some boiling water.