PeasChickenPumpkinIngredients for the pumpkin: one medium-sized pumpkin,Onionhalf a piece,Leg of chickenmeat, 150 grams, peeled and cut chestnuts, 100 grams,Chicken broth100 milliliters, 1 tablespoon of Shaoxing wine, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, salt andpepper

Marinade for chicken leg meat: 1 tablespoon of Shaoxing wine,dark soy sauce1 tablespoon, 1 tablespoon of cornstarch, 1 teaspoon of sugar, pepper

Steps to make Peas Chicken Pumpkin Soup:

1. Cut off the top of the pumpkin and remove the seeds inside,Steamfor about 10 minutes until slightly soft, set aside.

2. Dice the onion, cut the chicken leg meat into pieces, mix with Shaoxing wine, dark soy sauce, cornstarch, sugar, and pepper, marinate for 20 minutes.Learn to cook

3. Boil a pot of water, add peeled chestnuts and boil for 10 minutes until soft, drain and set aside.

4. Heat the wok over medium-high heat, add a little oil, fry the onion until fragrant, then add the marinated chicken leg meat and fry until half-cooked, add the chestnuts, Shaoxing wine, and oyster sauce, stir-fry evenly, add chicken broth and bring to a boil, switch to medium heat, cover with a lid and simmer for 10 minutes until the sauce thickens, season with salt and pepper, sprinkle with sesame oil, then place in the pumpkin pot and steam for another 10-15 minutes until soft and tender before serving.Heat the fire.Heat a wok, add a little oil, stir-fry the onion until fragrant, then add the chicken and cook until half done, add the chestnuts, Shaoxing wine, and oyster sauce, stir-fry evenly, then add the chicken broth to bring to a boil.