Braised Chestnut Chicken with Red Jujube

Xiao Dingdangs grandfather brought us some soft chestnuts when he came a few days ago, and I forgot to put them on the balcony. The day before yesterday, I went to the balcony to air my clothes and saw many cracks. I picked up a chestnut shell and cracked it with a gentle press. Golden chestnut meat was inside the hard shell, which should be the best chestnut I had peeled. This year, braised chicken is very hot. Now, there are braised chicken and rice shops everywhere in Beijing. Every time I see them, I always think that when I first go to work, I go to a small restaurant near my work unit for lunch every day with my colleagues. Three people are always cooked eggplant, braised lentils and braised chestnut chicken with red dates. I dont know if it was the small restaurant that made the dishes better, or if my mouth was not very picky at that time, anyway, every time I ate it, I thought it tasted good! After leaving, it was good to order eggplant and dry pressed lentils somewhere else. The taste was not bad. Every time the chicken braised with red dates was not as good as the chicken cooked by that family, it never ordered this dish again. Today I peeled some chestnuts at random, so I thought I might as well cook this dish myself. Chicken is cooked with chestnuts and dates. Chicken absorbs the sweetness of chestnuts. Chestnuts are sweet and waxy, and the delicacy of chicken is fused. You have me and I have you. Chicken is delicious, chestnuts are sweet, jujube is sweet. Although the method is not authentic, but I want the taste!