Chestnuts Stewed with Spring Chicken

Chestnuts Stewed with Spring Chicken

　　Chestnuts are a specialty of Nanzhang, known for their smooth, glossy appearance and sweet, delicious flavor. To prepare this dish, select a spring chicken weighing about 1.2 jin (approximately 600g), slaughter it, pluck the feathers, remove the internal organs, clean it, and chop it into pieces. Add broth, refined salt, scallion segments, and slices of old ginger to an earthenware pot, then stew over low heat for 30 minutes. Next, add 8 liang (approximately 400g) of shelled and inner membrane–removed chestnuts, and continue stewing until the chicken and chestnuts are thoroughly tender. This is a traditional folk dish from Nanzhang. The finished dish features tender, fall-off-the-bone chicken, fragrant chestnuts, and a clear, slightly yellow broth, offering benefits such as relaxing the muscles and joints and strengthening the stomach.