Ginger Stir-fried Chicken

Methods and steps

Ginger Stir-fried Chicken is a Hunan cuisine. The main ingredients are chicken and fungus. The taste is fragrant and the technique is simmering. Intermediate level of difficulty. You are welcome to express your opinions, post your results, and share your experiences.

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Raw materials:

One pound of chickens, roadside thorns, perilla seeds, and fungus.

Oil, ginger slices, white wine, salt.

Features:

Hunan specialties. Futian food supplement. A folk proverb goes: "Eating a chicken will keep you in good health for a whole year." Every year in the midsummer, Changsha people have the custom of eating chicken, among which the head fold is the most solemn. It can be used as a Chinese Valentine's Day delicacy.

Operation:

1. Take chickens weighing less than one kilogram, roosters are the best. Fry the roadside thorns and perilla seeds first and set aside.

2. Then stir-fry the chicken chopped into small pieces in boiling oil. When it is half cooked, add the ginger slices, add a tablespoon of white wine, stir-fry again, and add salt. Then pour all the fried roadside vitex herbal water into the pot, and put in the fungus at the same time.

3. Cover the pot and simmer slowly until a strange aroma fills the room and the soup gradually dries up. Then it is ready to be served.