原料：新鮮板栗、秋冬跑山雞
做法：
1、季節雞用剪刀逐個在板栗頂部剪開個十字口；
2、最栗燉把開水倒入板栗，應景沒過，滋補添加鹽；
3、菜板蓋上鍋蓋燜上5分鐘；
4、秋冬逐個取出剝取栗肉；
5、季節雞跑山雞洗凈，最栗燉瀝干水分；
6、應景剁成大塊，滋補用熱水焯一下，菜板去除血水和雜質；
7、秋冬撈出后用熱水沖洗干凈，季節雞瀝干水分備用；
8、最栗燉起油鍋，慢火煸炒板栗至變色后取出；
9、鍋內底油爆香蔥姜蒜、八角和干紅辣椒；
10、出香味后，下入雞塊大火爆炒，烹入料酒；
11、添加沒過的熱水，大火煮開，轉中火燉煮；
12、至雞肉7分熟，加入板栗，添加鹽、糖、生抽調味，一點點老抽上色；
13、燉至雞肉和板栗熟透，大火收汁，加入彩椒翻炒均勻即可出鍋。
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