Chestnut Chicken Stir-fry

Ingredients

• 1 chicken
• 2 ounces vegetable oil
• 1 rice bowl rice wine
• 1 small cup autumn-pressed soy sauce (秋油)
• 1 rice bowl water
• chestnuts, cooked
• bamboo shoots
• 1 pinch sugar

Instructions

1. Cut the chicken into chunks. Heat the vegetable oil in a wok over medium-high heat and add the chicken pieces, cooking until they begin to color. Pour in the rice wine, autumn-pressed soy sauce (秋油), and water. Braise gently until the chicken is seven-tenths cooked.
2. Meanwhile, bring the chestnuts to a full boil separately if not already cooked. Add the cooked chestnuts and bamboo shoots to the chicken, and continue to braise for three more minutes.
3. Transfer to a serving vessel and finish with a pinch of sugar.