1: chicken thighs boneless and cut into pieces;

2: chopped onions (half an onion can be);

3: the bottom of the pot set the oil, into the crushed onion sautéed flavor;

4: turn the heat into the chicken thighs stir-fried to the raw, add wine, dark soy sauce, stir-frying to the top;

5: into the soup and thighs on par with the chicken meat, plus salt, chicken, sugar, five-spice powder. five-spice powder, buckle the lid and simmer on low heat;

6: about 10 minutes, you can lift the lid and turn on high heat to collect the juice, turn off the fire, the pot to retain a moderate amount of soup.

This is a very quick and tasty way to do it.

I generally like to do chicken stewed mushrooms, first chicken chopped into pieces, and then blanch again with water (when the water boils put it in, 1 minute on the fish out), chicken tight a little bit, the water control dry and then stir-fry with hot oil, stir-fry to the outer skin into a golden brown, add soy sauce, stir-fry again, add pepper, add wine, stir-fry a few times so that the color of the soy sauce are sticking to the chicken pieces, and then add water, cool water can be, small fire stew, and then put the ginger slices onion, two cloves of garlic with a knife to flatten, put potato blocks, mushrooms, (generally I use hazelnut mushrooms, taste better, no hazelnut mushrooms, other can also be, the supermarket dry mushrooms to do before the use of water to soak for a few hours, and to wash a few times), cover the lid of the pot, and so the potatoes are almost cooked plus vermicelli (vermicelli soup, and easy to stick to the pot, so be careful), and so the vermicelli cooked dishes are ready, oh, authentic Northeast flavor, and so on, and so forth. If you like to eat spicy, you can add two dried chili peppers in the soup, very tasty.