Name: Escargot Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Native chicken; 1000g river snail; Some ginger; 10g pepper; Some Millet spicy; 100g Perilla; 100g Sour Bamboo Shoot; Some Bay leaf; Some star anise

Ingredients

Escargot Chicken

1. Prepare the materials in the picture: 1. Buy the snails and eat them immediately, let the store help to remove the "butt" 2. Only half of the sour bamboo shoots in the picture 3. Separate the perilla leaves and stems.

2. Add 20g of salt to the escargot cold water pot, boil and cook for 5 minutes, remove the cold water, drain the water, and set aside.

3. Add oil to the pot, add ginger, star anise, fragrant leaf, millet, spicy, ginger, and perilla stalks and stir fry together to create a fragrant flavor.

4. Add the escargot, salt, and stir-fry for 5 minutes.

5. Add the chicken again.

6. Add the right amount of light soy sauce and dark soy sauce.

7. Add sour bamboo shoots.

8. Stir fry for 10 minutes.

9. Pour in 500ml of beer and 500ml of water (whatever brand of beer can be used as much as possible).

10. Bring to a boil, add appropriate amount of salt and a spoonful of red oil, and simmer for 20 minutes (if you don’t have red oil, you can leave it alone).