🌿 Folk Prescriptions

One clean mountain chicken (about 500 grams), 200 grams chestnuts, 3 grams scallion segments, 2 grams ginger slices, 50 grams sugar, 15 grams soy sauce, 5 grams refined salt, 3 grams monosodium glutamate, 30 grams Shao wine, 15 grams wet starch, 50 grams clear soup, 750 grams peanut oil (approximately consuming 100 grams), and 10 grams Sichuan pepper oil. Remove feathers from the mountain chicken, wash thoroughly, discard feet and beak tips, cut into pieces measuring 3 cm long and 2 cm wide, place in a bowl, add 10 grams soy sauce, 10 grams Shao wine, and 2 grams refined salt, mix well to marinate. Score the top of each chestnut with a knife in a cross pattern, boil in hot water until the cross cracks open, then peel off the hard shell and skin one by one. Heat peanut oil in a wok until medium-hot (five parts heated), fry chestnuts until fully puffed, then drain. Reheat oil to seven parts hot, fry chicken pieces until golden brown, then drain. Leave 50 grams of oil in the wok, add sugar and stir until it turns blood red, then add fried chicken and stir-fry. Add 5 grams soy sauce, 20 grams Shao wine, 3 grams refined salt, and clear soup, simmer for 3 minutes, then add chestnuts and stew for half a minute. Arrange the chicken and chestnuts alternately in a bowl, pour the original broth over them, add scallion segments and ginger slices, steam in a steamer for 30 minutes, then invert onto a plate. Pour the original broth into a clay pot, thicken with wet starch, add monosodium glutamate, drizzle with Sichuan pepper oil, and pour over the chestnut-chicken dish.
The chicken is tender, chestnuts fragrant, sweet and savory in taste. Tonifies kidney and qi, strengthens spleen and harmonizes stomach. Can assist in treating diabetes, frequent urination, regurgitation, diarrhea, and weakness in waist and legs.
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