Ingredients
450 g chestnuts, peeled and with the inner skins removed
250 g pork ribs/ pork belly / chicken cut into bite-sized pieces
1 clove, lightly crushed
1 tsp minced shallot
3–4 slices ginger
2 tsp fermented soybean paste (磨豉醬)
2 tsp Shaoxing cooking wine
2 spring onions
2 tsp light soy sauce
2 tsp dark soy sauce
50g rock sugar
2 tsp oyster sauce
A few drops of sesame oil
Sun dried mushrooms ( soaked overnight and drained )
Method
1.Heat a little oil in a pot, and fry your designated meat until golden brown over medium heat, pour shaoxing wine along side the edges of the pan
2.Remove meat from the pan when the liquid have been evaporated and caramelised the rock sugar in the pan (there should be remaining oil within the pan) , add the meat back in and stir fry thoroughly until the sugar coats the meat
3.Add the garlic, minced shallot, ginger, knotted spring onions and all the liquid ingredients, stir-fry until fragrant. ( you can also add in different spices at this point depending on your preference , commonly people add star anise and bay leaves )
4.Add the water till it covers the meat and cover the pot. Bring to a boil, then reduce the heat to medium-low. Simmer for about 20 minutes, or until the pork begins to soften.
5.Add the chestnuts and soaked sun dried mushrooms and mix well. Continue simmering for another 10 -20 minutes, or until the chestnuts are tender but still hold their shape and texture. Be careful not to overcook them until they become mushy.
6.Open the lid and remove the spring onions and ginger
7.Turn the heat to high and reduce the sauce
8.Add in a few drops of you fragrant oil of choice (optional) and serve hot.

For a vegan version you can use fried tofu puff or dried tofu skin knots (soaked overnight) start the recipe from step 2 and 3 to make the sauce, go directly to step 5, add in the tofu puff, and add water until half of the ingredients, then continue with step 6 ,7 and 8