Required ingredients

Sanhuang chicken 1 chicken, 2 ginger, 2 shallots, 4 star anise, 2g dried pepper, 2g pepper, cooking wine 13g, salt 2g, garlic 2g, green pepper 10g, red pepper 5g, 78 mushrooms, proper amount of edible oil, 2g green pepper and fragrant leaves/kloc-.

Practice steps

1 First, we prepare the ingredients, a three-yellow chicken, cut it into two parts, cut off the skin, separate the chicken leg from the chicken breast, and chop it. Remove the tail and tip of chicken feet, chop the rest into small pieces, put them in a basin, wash them with clear water, control the moisture and put them in a basin.

2. Prepare a slice of ginger and cut it into slices; A white green onion, cut into small pieces and put it all on the chicken. Grab 2 star anise, 2g dried pepper, 2g pepper, 5g cooking wine, 2g salt, and stir evenly with chopsticks to make the chicken pieces tasty.

3. Then prepare the materials for the wok. Cut ginger into sections, cut white onion into large sections, and cut garlic into roots and put them into the pot. 10g green pepper and 5g red pepper, cut into rings respectively, and put them into the pot for later use.

4, prepare seven or eight mushrooms, wash and cross the knife from the middle, so that the mushrooms taste better.

Let's start cooking now. Heat oil in the pan, add onion, ginger and garlic and stir fry a few times. Grab 2 star anise, 2 grams of green pepper, and fragrant leaves 1 gram, stir-fry together, and stir-fry the fragrance. Add chicken pieces, stir-fry a few times quickly, pour in 2 grams of soy sauce to enhance the background color, and pour in 3 grams of soy sauce to enhance the umami flavor. Stir-fry continuously for 1 min until the color of the chicken pieces is uniform.

6. Then pour in 8 grams of cooking wine, 5 grams of spicy fresh dew, 3 grams of soy sauce, 3 grams of chicken powder and 2 grams of pepper, and stir-fry the seasoning. Add 8 grams of rock sugar, add water, and the amount of water is subject to chicken pieces. Cover the pot and simmer for 8 minutes. Simmer until 80% cooked, then add mushrooms, stir well, cover the lid and simmer for 5 minutes. At this time, the chicken has been completely tasted.

7, 5 minutes later, open the lid, in the process of stewing soup will be less and less, at this time, pour a little water starch, hook a thin layer. Let the seasoning and ingredients blend better. Collect soup. When the soup is sticky, add the pepper rings and stir fry quickly. 3 grams of Chili oil can not only make the chicken spicy, but also make the whole dish brighter. After stirring evenly, you can pick up the pot and put it on the plate. Finally sprinkle a handful of cooked sesame seeds. Put an parsley as an ornament.