The formula of braised chicken rice: Sanhuang chicken 1, braised chicken 15g, auricularia 50g, Lentinus edodes 100g, dried bamboo shoots 150g, dried pepper 10, minced garlic 1 tablespoon, 4 green garlic and ginger.

The specific practice of braised chicken is as follows:

1. Wash Sanhuang chicken, cut into pieces, add ginger slices, cooking wine, allspice powder, salt, soy sauce and oyster sauce, stir well, marinate for about 20 minutes, then soak dried bamboo shoots in clear water until soft, rinse them, put them in a pot for 15 minutes, take them out after cooking, and squeeze out water for later use;

2. Soak the auricularia auricula in warm water, remove the pedicle, wash it, tear it into pieces of equal size by hand, drain the water for later use, wash the green garlic, cut it into 4cm long sections, wash the mushrooms, soak it in warm water, remove the pedicle and drain the water for later use. Don't pour out the water soaked in mushrooms and put it aside for precipitation;

3. Put oil in the wok, heat it, turn to low heat, add dried Chili and minced garlic, stir-fry until fragrant, stir-fry to the side of the braised chicken in the wok, turn to high heat, heat oil, add marinated chicken pieces, stir-fry until the surface of the chicken is slightly yellow, take it out, put the drained dried bamboo shoots, mushrooms and auricularia into the wok, stir-fry, and then pour in the water soaked with mushrooms.