1, cut the ginger into thin slices, the chicken to remove the head and tail, clean the internal organs, cut into pieces of about 3 cm in size. At this point you can rinse the dried mushrooms and soak them in warm water. (Do not pour out the soaking water.)

2. Pour 3 tablespoons of black sesame oil into the pot.

3, (secret one) popping old ginger process: see Taiwan food program in the sesame oil chicken production secret is "popping old ginger". Sesame oil is poured into a small fire slowly burst ginger, so that the ginger juice can be dissolved in sesame oil, can increase the body's ability to resist cold, to achieve the warmth of the therapeutic effect.

4, has been to burst until the ginger slices of both sides are wrinkled up, into the brown, but not burnt black when you can end.

5, (Secrets 2) Stir-fry: After the ginger slices are popped, turn up the heat, put the cubed chicken into the pot and stir-fry until the chicken skin is golden and tight, about six or seven mature.

6, (Tips 3) dripping rice wine: this time then the rice wine from the pan around to the center of the dripping, all poured in, and then stir-fry evenly, so that the aroma penetrates into each piece of chicken.

7. (Tip 4) Stew: Transfer the chicken to a ceramic soup pot and add the water from the soaked mushrooms, not too much water, just cover the chicken by 2-3 centimeters. Bring the chicken and soup to a boil over high heat, then turn the heat to low and simmer slowly.

8, about one and a half hours of stew is good, the chicken can retain more nutritional value, this time add a little salt seasoning can be, simply too rich.