Stewed chicken with chestnut


1/2 chicken

12 chestnuts, shelled

6 red dates

1 scallion

1 piece ginger

1/2 teaspoon black pepper

1 star anise

4 bay leaves

1 black cardamom

1 cinnamon stick

1 tablespoon cooking wine

1 teaspoon salt


1. Immerse the red dates in water for 30 minutes


2. Blanch the chestnuts in boiling water for 2 minutes, take out, drain


3. Slice the ginger


4. Chop the chicken


5. Put the chicken in a skillet, pour some cold water in the skillet, add some cooking wine in the skillet, heat the skillet over high heat, bring to a boil, boil for 1 minute, take out the chicken, rinse, drain


6. Add the chicken and some water in a stew pan


7. Add the chestnuts in the stew pan


8. Add the red dates, scallion, and ginger in the stew pan


9. Pour the remaining cooking wine in the stew pan


10. Add the bay leaves, cinnamon stick, star anise, black peppers, and black cardamom in the stew pan


11. Heat the stew pan over high heat, bring to a boil, turn down to low heat, stew for 60 minutes


12. Season with salt, turn up to thicken


13. Once thickened, serve