Ingredients

Chicken wing root

Green onion

Ginger

Light soy sauce

Dark soy sauce

Balamic vinegar

Salt

Onion, ginger and garlic for cooking

Ancient method of cooking chicken with vinegar

< p>Cut the wing root into chunks and cut it into pieces as big as you like

Soak in water to remove the blood

Cut the ginger into cubes and add water to a blender to make juice, then filter to get the pure juice

Put the chicken pieces into the ginger juice, add green onion slices and mix well

Add light soy sauce and salt to taste, add dark soy sauce for color, add balsamic vinegar and mix well

Add Refrigerate and marinate for a few hours

Before cooking, take out the chicken pieces, remove the green onion slices, drain, keep the marinade and add water for later use

Heat oil in a pan, add onions, ginger and garlic and sauté When fragrant, add the chicken pieces and stir-fry over high heat

After frying thoroughly, add the reserved marinade with water added. The amount of water should be equal to half of the chicken pieces, and do not exceed the chicken. pieces, simmer over medium-low heat for ten minutes

High heat to reduce the juice, pour a spoonful of balsamic vinegar along the edge of the pot, stir-fry, remove from the pot, and drizzle with sesame oil