Ingredients：
1 lb. (500g) chicken pieces 
2 cloves star anise
1 1/2 tsp. scallions , chopped
5 tbsp vegetable oil
5 oz (150 g) chestnuts
4 tbsp sugar
1 1/2 tsp. fresh ginger, chopped
8 tsp. soy sauce
1 tsp. rice wine
1/2 tsp. MSG (optional)
Method：
Wash the chicken and place in a heat-proof bowl. Add 1 tsp. scallion, 1 tsp. ginger, rice wine , and star anise. Put the bowl in a steamer and steam for 30 minutes. Remove the chicken, drain, let cool, and chop into 1 1/2 inch (4cm) pieces. Reserve and liquid in the bowl.
While the chicken steams, make a cross in the shell of each chestnut and place in a saucepan with water to cover. Bring to a boil for 3 to 5 minutes. Remove from the heat and let cool in the water. Shell 
and peel, but leave whole.
Heat the oil in a wok over high heat until the surface ripples. Add the chestnuts and stir-fry for 10 minutes. Drain and set aside.
Add the sugar to the wok and stir until melted. Add 1/2 tsp. scallions. 1/2 tsp. ginger, and chicken, and stir-fry until the chicken skin browns. Then add the soy sauce. Continue to stir-fry for about 1 minute and add the chestnuts. Pour in the chicken liquid, bring to a boil, and simmer over medium heat for 20 minutes. Remove and serve.
