Ingredients

1 native chicken, 5g tempeh

5 dried chili peppers, 1 green onion

2 slices of old ginger, 15ml oyster sauce< /p>

5g white sugar, 2g salt

5g dry starch, 10ml dark soy sauce

15ml cooking wine, 45ml oil

1 green pepper

Steps

1 After preparing the ingredients, wash the chicken and chop it into small pieces. Add salt, cooking wine, dark soy sauce, green onion and ginger and marinate for 30 minutes. Then pick out the green onion and ginger and add Grasp the dry starch evenly.

2 Cut green pepper into rings and set aside.

3 Heat oil in a wok, add tempeh and dried chili and stir-fry until fragrant, add chicken pieces and stir-fry evenly, add oyster sauce and white sugar and continue stir-frying until it changes color.

4 When the chicken is completely dry and fully colored, add a small bowl of hot water to cover 1/2 of the chicken. After boiling, use low heat to slowly drain away the soup.

5 Finally, add the pepper rings and stir-fry evenly.