Main material: Pheasant 500 gram, chestnut ( Fresh) 200 grams
Batching: Starch (broad bean) 8 grams, 30 grams of gingers, eight mao for 5 grams, 10 grams of cooking wine, 30 grams of white sugar, 20 grams of soy sauce, 6 grams of salt, 50 grams of peanut oil, 30 grams of shallot, Chinese prickly ash

Chinese chestnut chicken method:
1, rinse well chicken, chopping 2.5 centimetre square piece;
2, clean Chinese chestnut,until cut last cross mouth knife,with boiling at not poaching to openinging pulling out, peel off outer cover and fur;
3,The spring onions are sliced, the ginger is sliced;
there aren't 4, chicken,it salt down slightly as soy sauce;
5, refuel at round-bottomed frying pan it cook it when being the hot, put 70% by chicken nugget, fry to the golden yellow to pull;
6, put fry Chinese chestnut again to the pale yellow to pull out;
7, Round-bottomed frying pan refuel 25, fry to when being bordeaux with white sugar, add 250 of clear soup, spring onions ginger, chicken, Chinese chestnut, Chinese prickly ash, octagonal, refined salt, cooking wine boil, skim and float the foam;
8, change by fires light again because it cook over a slow fire burn slowly, when the decoction has 1/3 left, add by gourmet powder ,Thicken soup with the wet starch, drench, after for a moment, the pan arises.

note:
1. Whom candy fry should not too old, bitter flavor very much, influence dish quality;
2. While cooking, the decoction wants At one time full up, the fire power can't be too big, chicken nugget, chestnut are cooked completely, require that takes shape softly;
3. This dish can at steam familiar with steamer tray,join plate more, it is for juice, but taste, as lasting alcohols strong that cooking over a slow fire not to thicken soup;
4. Because fry the course of making, need Prepare the peanut oil.