Main ingredient two chicken thighs, 4 or 5 mushrooms, 2 green peppers
Ingredients ginger slices, dried chili pepper segments in moderation
Seasonings one spoon of salt, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, one spoon of white pepper, one and a half tablespoons of sugar, a little monosodium glutamate (MSG)
Methods
1, chicken thighs cleaned, cut into 4cm size pieces.
2, ginger slices, dried chili pepper cut into small circles.
3, mushrooms sliced, green pepper cut into thin horseshoe shape.
4, stir-fry sugar color: pour the pan into the bottom oil, cold oil into a spoonful and a half of sugar.
5. Slowly heat the oil over low heat until the oil temperature gradually rises and the sugar starts to melt and turn a darker brown color (keep stirring during this period to prevent the pan from getting muddy).
6, quickly pour in the chicken pieces, turn up the heat, and quickly stir-fry!
7, cook two spoons of cooking wine.
8: Pour in the ginger slices and dried chili peppers.
9, pour in two spoons of soy sauce.
10, stir-fry well.
11, pour in the water, to be able to submerge the chicken.
12, put sliced mushrooms.
13, mix in a spoonful of white pepper, a spoonful of salt.
14, stir fry evenly, cover the pot and simmer, turn to medium-low heat for 15 - 20 minutes.
15, when the chicken is soft and the soup is thick, finally put in the green pepper.
16, a little monosodium glutamate, peddle stir fry evenly, turn off the fire! Peppers can be basically raw, do not fry for a long time!
17, rice into the rice cooker.
18, scrub once, add more than rice a finger belly of water.
19, press the cook button, 30 minutes later, fragrant rice is ready.