Stewed chicken leg with white gourd: 2 chicken legs, 4 bamboo shoots 1/,700g white gourd, 5 slices of ginger, onion1root, 30_ portions of rice wine, 0/600 _ portions of water, 20g of salt and 5g of sugar. Shelling bamboo shoots, washing and slicing; Peel wax gourd, wash, and cut into pieces; Shred ginger and mince onion for later use. Wash the chicken legs and cut them into pieces, put them in a soup pot and add water until the chicken pieces are submerged, then add other ingredients and seasonings, heat them with high fire for 15 minutes, and then heat them with slow fire for 30 minutes.
Stewed chicken with mushrooms: three chicken legs, half a small wax gourd, eight mushrooms, moderate ham and moderate rice wine. After the mushrooms are soaked, wash and shred them. Don't pour soaked water. Peel the wax gourd and cut into pieces. If Yunnan or Jinhua ham is the best, cut it into pieces, about five or six small pieces. Make a hot pot, put wax gourd under it, put chicken, shredded mushrooms and sliced ham on it. Sprinkle a little salt according to taste. Pour about half a cup of rice wine in a disposable paper cup, preferably rice wine, and Japanese sake is also very good. If it is cooking wine, yellow wine or general low-alcohol liquor, the dosage should be halved. Carefully pour the mushroom water, not the sediment. Pour about half a cup. Wax gourd can make soup without adding water. After the fire boils, simmer for 20 minutes.