The shiitake mushrooms for cassoulet chicken rice are dried (soaked in water).

Main ingredients: 4 chicken thighs

Supplements: 2 green peppers, 1 small handful of shiitake mushrooms, 1 star anise, 1 small spoon of white wine, 1 green onion, half a piece of ginger

Seasonings: 1 tablespoon of vegetable oil, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, ? a tablespoon of salt, 1 tablespoon of sugar

Methods:

Shiitake mushrooms are washed and soaked, and soaked shiitake mushrooms are cut into slices, mushroom water filtered and reserved (used to stew chicken just, natural flavor agent);

Chicken thighs cleaned and chopped into pieces, boiled water boiled twice (to remove the blood froth and impurities), drained standby, onion cut into segments ginger slices, sliced peppers;

Pot put 1 tablespoon of oil, oil is hot, the chicken pieces of the pan stir-fry (love to eat spicy can be put some red chili pepper), add 1 tsp. of white wine, add soy sauce 1 1 tsp white wine, add 1 tsp dark soy sauce, 1 tsp oyster sauce, stir fry evenly;

Join the green onion, ginger and star anise, put in the mushrooms, pour in the previously prepared mushroom water and a little boiling water, add 1/2 tsp salt and a small spoon of sugar (cassoulet is the key to delicious chicken), large fire boil to small fire stew for 30 minutes to the broth tighten, add the peppers and stir fry evenly, you can turn off the fire;

steamed rice with cassoulet chicken pieces that is is a cassoulet chicken rice package.