Stewed Chicken with Chestnuts

Stewed Chicken with Chestnuts

　　The method for making “Stewed Chicken with Chestnuts” is as follows: First, slaughter a young hen, pluck the feathers, remove the internal organs, head, and claws, then wash it clean and cut off the neck. Split the chicken in half, cut the breast and wing sections into six pieces, and chop the other parts into 2.4 cm cubes. Cut the chicken legs into two sections, the neck into 3 cm segments, and the feet into four pieces, then score them into small square patterns. Use a knife to make straight cuts on the surface of the chestnuts, then place them in boiling water and cook over high heat for 5 minutes. Remove them, peel off the shells, and then the inner skins, and set aside. Next, place a wok over high heat, add 250 grams of sesame oil, and heat until 70% hot. Add the chicken pieces and fry for 5 minutes, then remove them with a strainer and pour out the remaining oil from the wok. Add chicken broth, chestnuts, soy sauce, salt, sugar, chicken gizzard, and liver, then stir-fry over high heat for 10 minutes until the meat becomes tender and the chestnuts become soft and glutinous. Then add lard, monosodium glutamate, and sliced garlic, thicken the sauce with a diluted cornstarch slurry, and serve the dish on a plate.