Raw Chicken Casserole
1.
Chop the chicken and the bones into pieces together. Don’t be too big and not easy to cook. Use a little rice wine and a little salt to mix evenly, add a little dry starch and stir for later use.
2.
Remove two shallots, peel off the skin, cut the shallots into sections, cut the garlic in half horizontally to make garlic, cut the ginger into thick slices, and cut the coriander into sections for later use.
3.
Boil the clay pot with the maximum heat until it is a little smokey, put some oil down, and add ginger and garlic to stir up the aroma and slightly browned
4.
Put down the chicken and stir-fry with chopsticks until the surface is slightly whitish
5.
Then put the Zhu Hou sauce, hoisin sauce, and oyster sauce, a little bit of rice wine, sauté fragrant and stir well
6.
Then put the shallots and stir-fry well, then cover and simmer on high heat for about a minute
7.
Remove the lid and quickly put the shallot and coriander sections down to mix, immediately cover the lid, pour a little rice wine, turn off the heat and simmer for half a minute before serving.