Chai Wok Chicken

Name: Chai Wok Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2.5 kg Native chicken; 2 catties potato; 1/2 a catty Wet fungus; 1/2 a catty Pleurotus eryngii; A bag Good people roast chicken; Some pepper; Some Millet pepper; Some shallot; Several heads garlic; A large piece ginger; Some White wine; Some Soy sauce; Some salt; Some MSG

by Old fat is a cat

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When I go home, my grandmother prepares something delicious that I can't finish eating and bring. This firewood-cooked chicken is a reserved item in my family. Every time I go home, my grandmother always gets an old native chicken to go to the market and kill it back, and make it for us to eat..."

Chai Wok Chicken

1. Ingredients: chopped chicken, add white wine (you can use cooking wine), pepper, soy sauce, salt, boil the chicken blood, cut the chicken offal, cut potatoes, pleurotus eryngii into cubes, and cut fungus. Spare seasonings: millet pepper and green onion Section, smash the ginger for later use.

2. The pot burns into a big fire.

3. Heat the pan with cold oil.

4. When it is hot, add the chicken pieces and stir fry.

5. Stir-fry until the chicken pieces are discolored and do not have too much moisture, add garlic, ginger, millet pepper, and Chinese pepper to fry for a fragrant flavor.

6. Then add the good people's roast chicken and stir fry it to get a fragrance (here you can add bean paste, the final color will be more beautiful, I don't like the brand of bean paste at home, so I didn't add it).

7. Add water to the chicken, add the fungus and pleurotus eryngii to cook with the chicken.

8. Add potatoes, chicken blood, and chicken offal after the chicken is soft and tender, and cook for five minutes (if you like soft potatoes, you can cook for more time).