1 tender chicken

1 green bell pepper

1 red bell pepper (not too big)

1 piece of ginger (refer to the picture below)

2 tablespoons of soybean oil

2 tablespoons of tasty fresh soy sauce

1 sachet of cooking wine (350 ml)

small green onion moderate

Garlic 6 cloves

Monosodium glutamate 1 tsp

Salt 1 tsp

Casserole Chicken Casserole

Chicken washed and chopped, ginger sliced, shredded, garlic peeled, green and red peppers chopped, green onions cut into pieces.

Chicken pieces into 1 tablespoon of salt, 1 tablespoon of monosodium glutamate, cooking wine (half a bag of it), 2 tablespoons of delicious fresh soy sauce, small onions 1.

Scratch well with your hands and set aside to marinate for 20 minutes until flavored.

Spread a layer of thickly sliced ginger on the bottom of a casserole dish

Pick out the marinated chicken pieces and put them into the casserole dish lined with thick slices of ginger, and pour out the marinade and set aside.

Pour the marinade into the casserole dish (don't use the small onions for the marinade), add the appropriate amount of water and the remaining half bag of cooking wine, about just full of chicken on the spot

Drizzle in two tablespoons of soybean oil

Turn on the high heat until boiling, then turn the heat to medium and simmer for 35 minutes

After 35 minutes, add the red bell pepper, green bell pepper and simmer for three minutes

Remove from the heat and add the appropriate amount of green onion, garlic diced garnish