Boil soaked chestnuts in a saucepan for 15-20 minutes. Drain and put aside.
Soak dried scallops in hot water for 15-20 minutes. Steam over rapid boiling water for 15 minutes. Remove the scallops and retain the liquid. Sprinkle a little salt and monosodium glutamate over the spareribs. Rub over evenly, then deep-fry in hot oil until lightly golden. Drain from oil. With the remaining hot oil in the wok, deep-fry garlic cloves until golden. Dish out and put aside.
Combine spareribs with the rest of ingredients in a claypot or casserole. Add water or fresh chicken stock. Cook to a boil.
Stir in combined sauce ingredients and bring to the boil again. Reduce the heat and simmer for 50-60 minutes until meat is tender. Add cornflour mixture to thicken the gravy.