Cut a cross on the top of the chestnut - the skin will open up when heated
Add chestnut to boiling water and boil for 5 minute
Drain. While hot, peel the chestnuts
Prepare half of a chicken, chop into pieces (with bones).
In a large mixing bowl, add salt 2 tsp, baking soda 1 tsp to the chicken pieces
Add water to cover the chicken and wash well. This method removes extra blood and impurities. Drain
Wash again with water. Drain. The second wash removes remaining baking soda and salt.
Prepare ginger 1 piece, sliced, 8 pieces of garlic, roughly cut.
Slice half of a red pepper and half of a green pepper.
Add oil to a wok, roast chestnut on low heat for 1 minute. Take out and set aside.
Add rock sugar 30g to the remaining oil (add more oil if needed). Stir fry on low heat until melt and turning red. Add 1 cup of water. Bring to boil and take out set aside.
Add 1 tbsp oil to the wok. Add chicken pieces.
After chicken is aromatic, push to one side , add garlic and ginger. And some dry chili. Stir fry for 1 minute.
Add sugar sauce. Season with light soy sauce, dark soy sauce and 1 tbsp of soybean paste.
Add the chestnuts.
Add beer 500 ml (you can substitute with water)
Cover and Stew for 20 minutes
After 20 minutes, add peppers season with salt (if needed), white pepper powder, mix well and cook for 5-10 minutes to reduce liquid.
Serve with chopped green onion on top.