1. There are more chicken thighs, so I chose chicken thighs. Cut the chicken thighs into pieces, wash and blanch them for later use. Dry fungus soaked hair, rinse, drain and set aside
2. Adjust the sauce. Prepare a large bowl of noodles, my bowls are all relatively large 😄. Put a tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of old vinegar, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence, 3 tablespoons of water and mix well.
3. Heat the pan with oil, add the chicken nuggets and stir fry until the skin changes color
4. Add the adjusted sauce and stir fry over high heat
5. After boiling, add red hot pepper, star anise, sliced ginger and crushed garlic cloves, turn to medium-low heat, cover the pot and continue simmering. When braising the chicken nuggets, wash the green and red peppers and cut into shreds.
6. Pay attention to observe that the water in the pot does not boil dry. When the water is half boiled, put in the soaked fungus, stir well, and continue to cover the pot and stew
7. Put the fungus in and let it be stuffy for seven or eight minutes, then uncover the lid to try the saltiness, then turn to high heat and stir fry for the juice
8. Then add the chopped chili shreds and garlic seedlings and stir fry over high heat
9. Turn off the heat after stirring for a while, because there are all seasonings in the previously adjusted sauce, so there is no need to put chicken essence here
10. Loading
11. Finished product
12. Finished product
