How to make it
Soak the mushroom. Chop the chicken into pieces and marinade for 10 minutes.
Heat the oil and fry the chicken until golden brown, blanch the chestnuts in boiling water for 3 minutes, set aside.
Heat the oil pan, sauté the ginger, shallot, garlic, mushroom and onion until fragrant, add chicken, chestnuts, seasonings until boiled. Turn to low heat and cook until the sauce is thicken. Lastly garnish with red bell pepper and green onion. Ready to serve.
Tips: As the yellow hair chicken has more fat, it tastes more fragrant and tender.