Add water to a wok, bring to a boil, add chicken and blanching
Rinse the chiken under the tap, then drained
Add oil to a wok, heat over high heat
Add ginger, green scallion, stir-frying for 3 seconds, then add chicken and chestnuts
Keep stir-frying, add light soy sauce, dark soy sauce, pepper powder, salt, shaoxing wine
Stir-frying for 3 minutes, then add about 2 cup water, bring to boil
Reduce the heat to low
Stewing them until the sauce is almost dry.