I believe most chinese are quite familiar with this dish. Previously when i cooked this the first time i got those chestnuts from the market, i got to crack the shells, peel and skin it..maybe there's an easy way of doing that but i didnt know and it was quite a painful job for me to skin the nuts and then i was like throwing away some too..those which were hard for me to skin them but now i find a much more easier way to cook this dish. Use this.
So the package says "Roasted Peeled Chestnuts". You can just eat this straight from the packet as these are already cooked. Ever since i discovered these, i have cooked this a couple of times. The weight of this package is 128gms, actually it's less than that and i have used 1.5 packet to cook this. Of course then, you can just use 1 packet if you prefer less chestnuts. Also if you have ginger wine, use it in replacement of chinese cooking wine, i find that it's more aromatic but now i have no more ginger wine in the house, so the chinese cooking wine will do.
200gm peeled chestnuts from the packet
3/4 of a chicken ( mine about 700 gms) , cut into pieces
1 small piece ginger 30gm, sliced
1 stalk green onion/spring onion, sectioned
1tbsp oyster sauce
1tsp sesame oil
chinese cooking wine or ginger wine
1/8 tsp of dark soya sauce
1/4tsp chicken powder ( optional )
1/2 tsp salt and pinch of sugar
3/4 cup of water
1. Marinate the chicken with 1/2tsp salt, 1/2 tsp light soy sauce and 1tsp cornflour for about 30 mins.
2. Deep fry in hot oil till they are cooked. Remove the chicken, leaving about 2-3 tbsps oil in the wok.
3.Put the chestnuts in and fry them for a minute, add in the ginger slices and the white parts of the spring onion and saute them for half a minute. Sizzle some wine ( just a cap from the bottle ) Add in the chicken pieces, oyster sauce, sesame oil , dark soya sauce ,and stir fry for a while. You can splash in a little water around the sides of the wok. Add chicken powder ( is using ), salt and sugar , and pour in the water. Let them cook and simmer for about 15-20 minutes. Taste and see if you need more salt or sugar. Add spring onion and lastly pour in another cap of cooking wine, mix well. Off fire and remove from wok.