1. Heat oil in a pan, fry ginger on low heat for 3 minutes, add chicken to medium heat for 5 minutes, and low heat for 20 minutes until golden
2. Add appropriate amount of rice wine
3. boiled
4. Stew for 3 minutes
5. Finished, sweet!
Tips:Stir-fry on a low fire for 20 minutes. Don’t be lazy. If you don’t like too much chicken oil, you can suck off the oil
