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1
Put the mushrooms in a bowl or measuring cup and cover with boiling water.
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2
Let sit until soft, 20 to 30 minutes.
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3
Put the oil in a large, deep skillet or flameproof casserole, preferably nonstick, over medium-high heat.
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4
A minute later, add the scallions and ginger and cook, stirring once or twice, for about 30 seconds.
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5
Add the drained mushrooms and cook, stirring occasionally, until lightly browned, about 2 minutes.
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6
Transfer the mushrooms and spices with a slotted spoon to a plate and set aside.
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7
Put the chicken pieces in the skillet, skin side down, and brown well, rotating and turning the pieces as necessary, 10 to 15 minutes.
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8
Return the mushrooms and spices to the pan along with the soy sauce, wine, and sugar.
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9
Add enough water just to cover the chicken, about 2 cups, and then the chestnuts.
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10
Stir well, cover, and turn the heat to low.
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11
Simmer for 20 to 30 minutes, or until the chicken and chestnuts are tender.
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12
If the sauce has not thickened to a stewlike consistency, raise the heat and cook off some of the liquid as necessary.
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13
Serve hot with rice or cover and refrigerate overnight before reheating (it may be necessary to add a little water to thin the sauce).
