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 Wash the chicken and place in
a heat-proof bowl. Add 1 tsp.
scallion, 1 tsp. ginger, rice
wine , and star anise. Put the
bowl in a steamer and steam for
30 minutes. Remove the chicken,
drain, let cool, and chop into
1 1/2 inch (4cm) pieces. Reserve
and liquid in the bowl.
- While the chicken steams, make
a cross in the shell of each chestnut
and place in a saucepan with water
to cover. Bring to a boil for
3 to 5 minutes. Remove from the
heat and let cool in the water.
Shell and peel, but leave whole.
- Heat the oil in a wok over high
heat until the surface ripples.
Add the chestnuts and stir-fry
for 10 minutes. Drain and set
aside.
- Add the sugar to the wok and
stir until melted. Add 1/2 tsp.
scallions. 1/2 tsp. ginger, and
chicken, and stir-fry until the
chicken skin browns. Then add
the soy sauce. Continue to stir-fry
for about 1 minute and add the
chestnuts. Pour in the chicken
liquid, bring to a boil, and simmer
over medium heat for 20 minutes.
Remove and serve.
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