A hearty national specialty typically consumed during cooler seasons, this Chinese dish unites the sweet flavor of chestnuts with the savory and tender chicken meat. Chopped chicken is soaked in a marinade of Shaoxing wine, oyster and soy sauces, star anise, ginger, sugar, cinnamon, and seasonings, and it is then stir-fried along with mushrooms and spring onions in a saucepan with some oil.

Boiled chestnuts are tossed in, and the stock is poured over the chicken. Everything’s cooked until nice and tender, then served hot, ideally accompanied by steamed rice or noodles.