Chicken with mushrooms and pepper

Overview

Eat one chicken together, the chicken is soft and glutinous, and the spicy fungus is fragrant.

Tags

• hot dishes
• home cooking
• chicken
• cooking wine
• doubanjiang
• matsutake mushrooms
• millet spicy
• old ginger
• sichuan pepper oil
• two vitex
• vegetable oil
• white sesame
• pepper
• salt

Ingredients

Steps

1. 1 Take one wing and one leg from native chicken, about 300 grams;

   

2. 2 Chop into diced meat;

   

3. 3 Add 0.5 teaspoon of salt, 0.5 teaspoon of pepper, and 1 teaspoon of cooking wine;

   

4. 4 Mix well and hold firmly (dip your hands).

   

5. 5 A handful of dried matsutake mushrooms, soaked in warm water;

   

6. 6 After soaking, cut off the stems, wash away the sediment, squeeze out the water and set aside.

   

7. 7 wattle sticks, 2 spicy millet sticks, and 10 grams of ginger, cut into pieces.

   

8. 8 tablespoon vegetable oil, heat over low heat and add ginger seeds;

   

9. 9 Pour in the diced meat and break it up;

   

10. 10 Add 1 teaspoon of bean paste;

    

11. 11 After sauteing until fragrant, pour in the drained mushroom water, cover the diced meat, and cook over high heat;

    

12. 12 Half of the soup is left;

    

13. 13 Next two thorns and fungi;

    

14. 14 Stir-fry until oil spits out, sprinkle with millet;

    

15. 15 Pour 1 teaspoon of pepper oil, mix well and serve;

    

16. 16 Just sprinkle some white sesame seeds.