Sauce  
Light Soy Sauce        1 tbsp
Dark Soy Sauce       3 tbsp
Sugar      1/2 tbsp
Salt        1/2 tbsp
Water    200 ml
  

  
Steps
1)   Wash chicken then wipe dry, cut into medium bite pieces
2)   Chop spring onion into short stalks
3)   Remove shells of chestnuts, boil in hot water for 3 minutes, remove membrane
4)   Heat wok with 2 tbsp of oil, add in ginger and spring onion, then shaoxing wine
5)   Add in Chicken, stir fry well, pour in sauce, turn in low heat when boiled
6)   When chicken turn soft and half tender, add in chestnuts, stir braise
7)   Keep in low heat, braise the chicken until sauce almost dry, dish up and serve           

Remark 
tbsp -     table spoon