Ingredients: 1 chicken, 3-4 ginger.

Seasoning: 3 onions, salt 1 tablespoon, sugar 1/2 tablespoons, oil 1 teaspoon, 2 tablespoons of rice wine.

Exercise:

Wash the chicken and chop it. Marinate with salt and rice wine for 20 minutes. Peel and chop ginger, and cut onion into sections. In a hot pan, fry the chicken oil until it fades. Push the chicken to the side of the pot and saute the ginger and onion roots. Fried chicken and ginger. Stir-fry with sugar, cover and stew until the chicken breast is cooked. Stir-fry frequently during the period to avoid sticking to the pan. You can also fry in boiling water, but it takes a long time. ) Finally, sprinkle the remaining shallots and mix well.

Tip: Two Key Points of Tenderness of Chicken Breast

The first is curing: if the chicken breast is tender, cassava starch must be added when curing to lock the moisture in the meat.

The second is cooking: stir fry quickly before, serve immediately after the color fades, then cook the dishes, and then add meat when the dishes are almost ready. Although it is a little troublesome, it can keep the tenderness of the meat.