Stewed Chicken with Chestnuts and Apricots

Stewed Chicken with Chestnuts and Apricots

　　Ingredients: 200g chestnuts, 25g red dates, 12g sweet almonds, 10g walnut kernels, 1500g rooster, 15g scallion segments. Seasonings: 15g cooking wine, 5g salt, 20g soy sauce, 3g MSG, 10g sugar, 25g lard.

　　Method: Soak the sweet almonds and walnut kernels in boiling water, then peel them, drain, and place them in a warm oil pan. Fry until golden brown, then remove and let cool. Grind the sweet almonds into powder. Cut the chestnuts in half, place them in boiling water, and cook until the shells and skins can be easily removed. Clean the rooster, remove the internal organs, and cut into 3cm cubes. Heat the lard in a pan until 60% hot, add the chicken cubes and stir-fry. Add cooking wine, MSG, salt, scallion segments, sugar, and soy sauce, and stir-fry until the color is well distributed. Then add an appropriate amount of water and the walnut kernels, bring to a boil, and simmer over low heat with the lid on for about 1 hour. Add the chestnuts and continue to braise until the chicken is tender and fully cooked. Remove the chestnuts from the pot and place them in a bowl, then place the chicken on top of the chestnuts. Pour the prepared broth over the chicken, sprinkle with almond powder, and serve.