Lu Zi Wen Ji

Cut the chicken piece into bite-sized chunks, approximately 2-3 cm. Peel and halve the chestnuts, removing any inner skin if present.

Bring a pot of water to a boil and blanch the chicken pieces for 2-3 minutes until the surface turns white. Drain and rinse under cold water to remove impurities.

Crush the ginger slices lightly with the side of a knife blade. Cut the spring onions into 3 cm lengths, separating white and green parts.

Heat a clay pot or heavy-bottomed Dutch oven over medium-high heat with enough water to cover the chicken and chestnuts (approximately 800 ml).

Add the blanched chicken, chestnuts, ginger slices, and white parts of the spring onion to the pot. Pour in the Shaoxing wine and bring to a boil.

Reduce heat to low and simmer gently for 35-40 minutes until the chicken is tender and cooked through and the broth is fragrant.

Taste the broth and season with salt as needed. Stir in the green parts of the spring onion just before serving for fresh colour and flavour.

Ladle the chicken, chestnuts, and broth into individual bowls and serve hot as part of a Cantonese meal.