1:Chicken thighs three, with a knife to break open, shave off the thigh bone, with the back of the knife to knock the thigh meat loose, cut into chicken dices into a bowl.

2:Take a bowl, add thin slices of ginger, green onion and cooking wine, scratch and pinch out the green onion and ginger juice and set aside.

3:Add salt, soy sauce, green onion and ginger juice to the diced chicken and marinate for 15 minutes.

4:2 fresh shiitake mushrooms, cut into diced mushrooms and set aside. Cut the bamboo shoots into suitable lengths and set aside.

5:Heat the oil in a wok, add ginger, garlic and pepper, then add some bean paste.

6: After the aroma into the chicken diced stir-fried, under the bubble small bamboo shoots stir-fried together. After the chicken and pickled small bamboo shoots are stir-fried, add the appropriate amount of stock, pour in the diced mushrooms, add the appropriate amount of oyster sauce, white pepper and old soy sauce, simmer over high heat for 5 minutes. 5 minutes later, open the lid, and continue to reduce the juice over high heat. Add sugar and chicken essence and stir-fry over high heat. When the soup will be dry, add the garlic cloves, stir-fry until the garlic cloves are broken, you can get up.