One local chicken, 15 dried shiitake mushrooms, one piece of old ginger, 3 tablespoons of black sesame oil, 2 tablespoons of rice wine, salt to taste

Practice:

1, slice the old ginger into thin slices, the chicken to remove the head and tail, the viscera cleaned, and cut into cubes about the size of 3 centimeters. At this point you can rinse the dried shiitake mushrooms and soak them in warm water. (Don't pour out the soaking water

2. Pour 3 tablespoons of black sesame oil into the pot.

3, popping ginger process: see Taiwan food program in the sesame oil chicken production secret is "popping ginger". Sesame oil is poured in and slowly popped ginger slices with low heat, so that the ginger juice can be dissolved in the sesame oil

4, has to be popped until the ginger slices are wrinkled up on both sides, into a brown color, but not burnt black when the end.

5, stir-fry: ginger popping good, turn on the heat, the cut chicken into the pot stir-fry, until the chicken skin is golden and tight, about six or seven mature can

6, dripping rice wine: this time and then dripping the rice wine from the pan around the center, all poured into the, and then stir-fry evenly, so that the aroma penetrates into each piece of chicken

7, stew: then the chicken will be transferred to the ceramic Add the water for soaking the mushrooms, not too much water, just slightly cover the chicken by 2-3 centimeters. First large fire will be the chicken and soup boil, and then immediately turn to small fire, slowly simmer

8, about one and a half hours of simmering is good, the chicken can retain more nutritional value, this time add a little bit of salt seasoning can be.