Yellow rice wine chicken

It's rainy these days, and it's really a good time to make yellow wine chicken. Yellow rice wine chicken can dispel cold and dampness, dredge channels and activate collaterals, strengthen spleen and stimulate appetite. Carefully cut the auricularia auricula and shredded ginger and mix them together to eat, and then add the fragrant soup to bite down the crispy taste, as if playing a symphony in your mouth.

material

Half a chicken, ginger 1 piece, half a piece of yellow wine, dried fungus (I used 40g) and proper amount of sesame oil.

working methods

1. Wash the chicken and cut it into small pieces. Soak dried auricularia auricula in Kamikiri silk. Peel and shred ginger.

2. Inject a proper amount of sesame oil into the hot pot, stir-fry the shredded ginger slowly on low heat until the shredded ginger is fragrant and soft.

3. Add chicken pieces, pour in a little yellow wine, stir-fry over high heat until cooked, and pour in the rest of the materials.

4. Cover the pot and cook for 5 minutes, then stir fry slightly, then cover the pot and simmer for 5 minutes with a little salt to taste.

skill

~ the taste of wine is strong and light, so the amount of wine and water can be increased or decreased appropriately.

~ Avoid sour rice wine, because sweet rice wine tastes like sweet wine.