There are/kloc-0 crabs, about three or four pairs.

Half a chicken, about seven or eight taels.

Some onions, ginger and garlic.

How to make a chicken with crabs?

The crab opens the crab shell, takes out the internal organs, turns off two big pliers, gently taps the shell with the back of a knife to taste, cuts the crab body into four pieces and marinates it with a small amount of cooking wine; Cut chicken into small pieces, add oil, sugar, pepper, starch, kitchen wine and soy sauce for curing; Cut onion into sections; Cut ginger into large pieces.

Put oil in a hot pan, add a little scallion and ginger slices and stir-fry until fragrant.

Pour in the chicken pieces and spread them evenly so that each chicken piece touches the pot. Don't stir fry at this time, let the chicken pieces lie quietly for a while, and then turn one of them over to see if it has turned slightly golden. If so, turn over all the chicken pieces and continue to lie down until they turn a little golden, then stir-fry them quickly and put them on a plate for later use.

Continue to pour oil in the original pot (that is, the pot after frying chicken, without washing). When the oil is hot, add the remaining ginger, all garlic and 3/4 shallots, and stir-fry until fragrant.

Pour in the crab and stir-fry quickly until the crab shell changes color.

Pour in chicken pieces, stir-fry a few times, then pour in clear water, and cover for five or six minutes (subject to the chicken being cooked).

Thin a layer with starch, so that the soup can be slightly hung on the dish, so it can't be too thick. Serve on a plate!

skill

1, many people say they don't know how to make chicken nuggets as smooth as a restaurant. I tell you, it's basically impossible, because the chicken in the restaurant will add more starch when curing, and the chicken pieces will be quickly fried in hot oil before cooking. Because the speed is fast and the time is short, basically you can't eat the traces of frying. Because of the high-temperature hot oil, the processed chicken nuggets will be cooked in an instant, and the stove at home is not as big as the professional stove in the restaurant, so it is difficult to do this. However, don't worry, the advantage of being immersed in TV cooking programs for many years is to find a way to replace this step (there should be applause and cheers here). The second step is that if the chicken pieces are stir-fried immediately after they are put into the pot, the water in the meat will quickly lose and the chicken will become unpalatable. When the sides are slightly golden, the gravy will be locked and the chicken will become tender, smooth and juicy.

2. Don't think there is too much soup after this dish is cooked. This juice can be eaten with bibimbap, and you can eat two bowls of rice instead of vegetables.

3. Don't add fresh seasonings such as chicken essence and monosodium glutamate, otherwise it will cover up the umami taste of the crab and make the whole dish dull!