1. Clean the chicken and cut it into pieces. Then marinate with salt, MSG, cornstarch, rice wine, soysauce, and sesame oil for 2 hours.

2. Soak the chestnuts and peach kernels in boiling water until the skin can be easily removed; then remove the outer skins.

3. Soften the red dates by soaking them in water.

4. Heat a small amount of oil in a pot, add ginger shreds to fry until fragrant, then add chicken pieces and stir-fry. Add rice wine, scallion segments, red dates, chestnuts, peach kernels, soysauce, and rock sugar, bring to a boil, then simmer on low heat for 1 hour.