Braised Chestnut Chicken

Cut a cross on each chestnut top, then boil in hot water for 5 minutes.

Remove chestnuts from water and peel off the hard shell immediately while still hot.

Chop fresh chicken into pieces slightly larger than the chestnuts.

Add salt and baking soda to the chicken, scrub with water for 2 minutes, then rinse clean and squeeze dry.

Mince ginger, slice garlic into pieces, and cut green and red peppers into diamond shapes.

Heat oil in a wok, add chestnuts and stir-fry on low heat for 1 minute until fragrant, then set aside.

Melt rock sugar in the wok on low heat, stir until dark red, add a little water and simmer for 1 minute, then set aside.

Heat oil in the wok, add chicken and pan-fry undisturbed, then stir-fry on medium heat until the skin tightens and is fragrant.

Add ginger, garlic, and dried chilli to the chicken, stir-fry until fragrant, then add oyster sauce, caramel colour, light soy sauce, and dark soy sauce.

Stir in the fried chestnuts, then pour in beer and mix everything together.

Cover the wok and braise on low heat for 20 minutes.

Remove lid, add salt and pepper, stir well and cook for 1 more minute before serving.