Mushroom, Chestnut and Chicken Thighs Stew

Overview

How to cook Mushroom, Chestnut and Chicken Thighs Stew at home

Remove chestnut shells.
Boil it in boiling water.
Peel off the inner film.
Debone the chicken legs and cut into small pieces. (This step can be omitted because I asked the vegetable market stall owner to help with it.)
Wash the mushrooms and blanch them in boiling water before taking them out.
Cut into small pieces.
Drain the chicken pieces and put them into a large bowl. Add a spoonful of cooking wine, a spoonful of light soy sauce, a small amount of salt, add shredded ginger and scallions, mix well and marinate for a while.
Add an appropriate amount of oil to the pot, add a small amount of white sugar when the oil is hot.
Turn on low heat until the sugar melts and turns brown, then turn off the heat.

$Mushroom, Chestnut and Chicken Thighs Stew step 9$
Pour in the marinated chicken pieces and stir-fry until cooked through. Add star anise and peppercorns and stir-fry together.
First add the chestnuts and cook for a while, then add the shiitake mushrooms, add an appropriate amount of boiling water, about two tablespoons of dark soy sauce, and add an appropriate amount of sugar and salt. The amount should be increased or decreased according to personal taste. When the water boils, reduce the heat and simmer until cooked through.
Transfer to a casserole and cook for a while, then sprinkle with scallions.