chicken thighs

two

Area of Edible Fungi Originated in Zhangjiakou (Zhangjiakou)

300 grams

Pasta products

1

condiments

onion

1/3

garlic

1 head

butter

20 grams

white wine

1 tablespoon

flour

1 tablespoon

milk

1 bowl

residual sauce

1 bowl

Cream that can be thickened to make whipped cream

2 tablespoons

salt

1 teaspoon

pepper

Proper amount

Parsley slices

1/3 teaspoons

step

1. Raw material drawings.

2. Boneless chicken legs, peeled and diced, sliced mushrooms, chopped onions and garlic.

3. Put 10g butter in the pot and melt with low heat.

4. Pour in onion and minced garlic and stir-fry until fragrant.

5. Add diced chicken, stir fry, turn 50% white, and pour in white wine. Continue to fry, and the alcohol volatilizes to take away the fishy smell.

6. Stir-fry mushrooms 1 min. Put it aside for use.

7. Cook the spaghetti for 7 minutes.

8. Add butter and flour and stir-fry over low heat until slightly yellow.

9. Pour in milk, whipped cream and stock and mix well.

10. Add chicken, mushrooms, salt, pepper, chopped coriander, boil, and pour noodles to collect juice.