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1) Wash chicken then
wipe dry, cut into medium bite pieces
2) Chop spring onion into short stalks
3) Remove shells of chestnuts, boil
in hot water for 3 minutes, remove
membrane
4) Heat wok with 2 tbsp of oil, add
in ginger and spring onion, then shaoxing
wine
5) Add in Chicken, stir fry well,
pour in sauce, turn in low heat when
boiled
6) When chicken turn soft and half
tender, add in chestnuts, stir braise
7) Keep in low heat, braise the chicken
until sauce almost dry, dish up and
serve
Remark
tbsp - table spoon |
