1. Choose fresh chicken thighs, wash them well and control water.
2. Chop the chicken into even small pieces.
3. Cut dried chili and garlic moss into small sections and set aside with the pepper.
4. Heat the wok with rapeseed oil.
5. Add the chicken nuggets and stir fry slowly.
6. Stir-fry until the moisture of the chicken pieces is removed and the chicken is golden brown. Add the taste very fresh to enhance the color and fragrance.
7. Add dried chilies and continue to stir-fry the peppercorns.
8. Add the garlic moss and continue to stir fry.
9. Add salt, monosodium glutamate, sugar, and white sesame seeds in turn and stir-fry evenly.
10. Put it out of the pot and serve it on the plate.
