Soak the dry chestnuts in warm water for
about 1/2 day. When the chestnuts are smooth, clean them. If you use
fresh chestnuts, don't soak just remove brown shell and skin.
Cut the chicken into 1 inch wide and 2
inches long shapes, place in a bowl. Soak with green onion, ginger and
soy sauce about 10 minutes. Deep fry half of this in heated oil for a
few minute until brown.
Remove cooked chicken, reheat oil and
repeat with the remaining half.
Drain off oil, return all the chicken to
pan. Add chestnuts.
Add soy sauce (in which chicken has been
soaked), wine, sugar, chestnuts and 4 cups water. Bring to a boil, and
reduce heat rather low, stew for 30 minutes until sauce is reduced to
1/3 cup. Remove onions and ginger.
Add cornstarch paste and stir the sauce
until it has thickened. Splash on 1 tablespoon heated oil.
Remove to platter. Decorate with parsley
leaves and serve.