Directions

1. 1. Put the mushrooms in a bowl or measuring cup and cover with boiling water. Let sit until soft, 20 to 30 minutes.
2. 2. Put the oil in a large, deep skillet or flameproof casserole, preferably nonstick, over medium-high heat.
3. 3. A minute later, add the scallions and ginger and cook, stirring once or twice, for about 30 seconds.
4. 4. Add the drained mushrooms and cook, stirring occasionally, until lightly browned, about 2 minutes.
5. 5. Transfer the mushrooms and spices with a slotted spoon to a plate and set aside.
6. 6. Put the chicken pieces in the skillet, skin side down, and brown well, rotating and turning the pieces as necessary, 10 to 15 minutes. Return the mushrooms and spices to the pan along with the soy sauce, wine, and sugar.
7. 7. Add enough water just to cover the chicken, about 2 cups, and then the chestnuts. Stir well, cover, and turn the heat to low. Simmer for 20 to 30 minutes, or until the chicken and chestnuts are tender.
8. 8. If the sauce has not thickened to a stew like consistency, raise the heat and cook off some of the liquid as necessary.
9. 9. Serve hot with rice or cover and refrigerate overnight before reheating (it may be necessary to add a little water to thin the sauce).