“Chop the chicken into pieces, and fry lightly in two liang of vegetable oil. To the chicken, add one rice bowl of wine, one small cup of autumn sauce, one rice bowl of water, and braise until seventy percent done. Cook the chestnuts beforehand until tender and add them along with bamboo shoots to the chicken and continue braising until the chicken is fully done. Plate and garnish with a large pinch of sugar.”
Chicken with chestnuts is often seen in Chinese cooking. This recipe would fit right in on most families’ dinner tables.
Again we seen sugar being used to garnish a dish. I guess it was a “thing” back then.