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Method:
Cut chicken into bite size pieces; coat
with soy sauce and let it sit for 1/2 hour; drain and retain soy
sauce. Heat oil for deep frying; deep fry chicken pieces and chestnuts
for 2 minutes until golden; remove and drain. Heat pan with 2 tbsp
oil; stir fry garlic and ginger over medium heat until fragrant; add
chicken, rice wine, sugar and black pepper; add retained soy
sauce and simmer; cover it for 10 minutes. Add chestnuts and cook an
additional 4 minutes or until sauce has reduced to about half of
original quantity. Add cornstarch and water to thicken the gravy. Add
sesame oil.
*Chestnuts may be purchased in 2 forms:
canned or dried. If using dried let it soak in warm water until soft;
drain and use as directed. If using canned, drain rinse and use
directed.
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