Composition details

750 grams of light chicken

Peeled chestnuts 150g

30 grams of parsley

5 grams of dried peppers.

Ginger10g

Onion 15g

Thick vermicelli sauce 15g

Oyster sauce 10g

5 grams of sugar

Cooking wine 15g

1, prepare all materials.

2. Wash the chicken and cut it into small pieces.

3. Add Jamlom salt and cooking wine and marinate for 20 minutes.

4. Wash the red onion, remove the skin and cut into pieces for later use.

5. Wash parsley, remove leaves and cut into sections.

6, ginger peeled and shredded.

7. Clean peppers and cut them into sections.

8. Put oil in a hot pot. When the oil is heated to 60%, add the red onion slices, pepper segments and shredded ginger. Medium heat, add chicken pieces and adjust the heat.

9. It's faster to fry in an automatic wok. Stir-fry the chicken pieces, then add the column sauce.

10, stir well and add oyster sauce.

1 1, continue to stir a few times before adding chestnuts.

12 Add Jamlom white sugar. Automatically and quickly stir fry evenly.

1 1. Add clean water from Xiao Xu, cover and cook until the juice is almost collected. Pour into the casserole and cover the pot.

17, simmer for about 5-8 minutes on medium heat, add coriander, add Jamlom salt according to personal taste, cook until coriander becomes discolored and cooked, and then turn off the heat and serve.