1. Prepare the materials
2. Cut the dried taro and dried vegetables into sections, boil the water to soften, drain the water and set aside
3. Chicken cuts
4. Add ginger, pitted red dates, wolfberry, oil, salt, cooking wine, sugar, oyster sauce, mix well, marinate for 30 minutes
5. Frying pan
6. Add chicken
7. Stir-fry chicken until half cooked
8. Add dried vegetables and dried taro
9. Add a pinch of salt
10. Cover with a lid and simmer for 3 minutes to allow the dried vegetables and taro to fully absorb the umami flavor of the chicken
11. Braised until the chicken is cooked
12. Sheng out
Tips:Pre-marinated chicken is more delicious
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