Ingredient
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Three fresh chicken legs |
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Green pepper and red pepper each |
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Six mushroom |
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A moderate amount of salt |
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Two tablespoons soy sauce |
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One tablespoon of dark soy sauce |
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Three teaspoons of rice wine |
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Six dried chillies |
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A moderate amount of crystal sugar |
Steps
| 1 |
Chop the meat into pieces, add ginger slices, cooking wine, put into the pot blanched for a minute. . |
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| 2 |
remove it and rinse with cold water. Then drain the surface. |
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| 3 |
Cut the green and red pepper into pieces
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| 4 |
Cut the dried chilies into segments. Cut the ginger into slices.
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| 5 |
Ready to rock sugar |
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| 6 |
Shitake mushrooms are sliced or cut into small pieces |
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| 7 |
In a wok add oil to rock sugar and fry sugar until dark brown. |
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| 8 |
Add the chicken and stir-fry for 30 seconds. |
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| 9 |
Add dried chilli and ginger slices and stir fry. |
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| 10 |
After the chili flavor comes out, add 2 to 1 ratio of light soy sauce and dark soy sauce. Then add the mushrooms and continue to stir-fry. |
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| 11 |
Add boiling water over chicken nuggets, turn to low heat, cover pot and simmer for about 20 minutes. |
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| 12 |
Boil the broth over a high heat. Then taste the taste whether appropriate. |
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| 13 |
Pour in the green and red chillies. Fry until the peppers are cooked. |
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| 14 |
Put it on a plate， Done. |
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Notice
After frying the chicken, add water and make sure to cover the lid and boil.
Shiitake mushrooms: fresh or dried shiitake mushrooms are ok.