Sanhuang chicken rice

Onion, ginger, green garlic, winter bamboo shoots, dried fungus, mushrooms

Starch, salt, Shaoxing wine, pepper, yellow rock sugar

Methods/steps

1

Cut Sanhuang chicken into small pieces and marinate with salt, Shaoxing wine and pepper.

2

Soak dried auricularia auricula in clear water.

three

Slice the onion, slice the ginger, slice the green garlic obliquely, wash the winter bamboo shoots and cut them into hob blocks.

four

Put oil in the pan and stir-fry the seasoning.

five

Stir-fry the marinated chicken pieces for fragrance.

six

Fry the chicken until it is smooth and firm.

seven

Boil soy sauce, stir-fry chicken, and make it fragrant.

eight

Pour in the boiled mushroom water and mushrooms, cover and simmer for 30 minutes, and season with salt and yellow rock sugar.

nine

Open the lid and put in the winter bamboo shoots.

10

When the winter bamboo shoots taste, add the soaked black fungus and simmer slightly.

1 1

Finally, add the green garlic.

12

The water starch is thin and thick, and the soup is completely wrapped on the raw materials.

13

Just steam the rice in advance and wait for it to come out.