400 grams of chicken thighs, ginger 10 grams, 15 grams of green onions, cooking wine, soy sauce 125 grams each, 25 grams of sugar, 20 grams of sesame oil, 80 grams of oil.

Practice:

Cut chicken thighs into 2 cm pieces, ginger cut into 2 cm thin slices, onion patting; frying pan with oil on high heat, into the ginger, garlic sautéed, in the addition of chicken, soy sauce, sesame oil, cooking wine, sugar stir-fry, until the broth is dry when you can.

Features:

Sichuan flavor dishes. Chicken thighs as the main material, cooked with sesame oil. The color of the dish is deep red, the chicken meat is soft, the juice is thick, thick flavor, open people's appetite. It is a good dish for wine and rice. Widely spread in Sichuan and Jiangnan. Ingredients: 1/2 chicken (about 1 catty)

4 tbsp black sesame oil

10 slices of ginger

2 cups of rice wine

5 cups of water 2 tsp sugar

1 tsp salt

a pinch of monosodium glutamate (MSG) -Operation: (1)Wash the chicken, remove the fat and cut it into pieces. (2)Heat up a pan, pour in sesame oil and heat it up, stir fry the ginger slices, then pour in the chicken pieces and stir fry for 1 minute, then pour in 2 cups of rice wine, wait for it to boil, then add 5 cups of water and all the seasonings and continue to cook, when the water comes to a boil, change the heat to low and cook for about 20 minutes.