1, ingredients: 350 grams of chicken thighs, 50 grams of old ginger slices, salt grams, 2 grams of chicken powder, 8 grams of cornstarch, water starch, black sesame oil, cooking oil, each appropriate amount.

2, the cleaned chicken thighs cut, and then chopped into small pieces.

3, put the chicken pieces in a bowl, add salt, soy sauce, chicken powder.

4, mix well until flavorful, sprinkle with cornstarch.

5: Toss well, fill with appropriate amount of cooking oil and marinate for about 15 minutes until flavored.

6: Heat a wok, pour in a little black sesame oil and heat.

7: Add ginger slices, and heat with high flame.

8: Put in the marinated chicken pieces and stir-fry for a few seconds.

9: Drizzle in the rice wine when the chicken turns brown, and stir-fry until broken.

10, put a little soy sauce, stir-fry to refresh.

11: Fill with about 100ml water.

12: Bring to a boil, then cover the pot and simmer over low heat for about 5 minutes until the chicken is cooked through.

13: Remove the lid and stir-fry over high heat until the soup thickens.

14, pour in a little water starch to thicken.

15, turn off the fire, and then served out the stewed chicken pieces that are ready.