Diced Chicken Thighs with Ma Xiang Mushrooms

Overview

How to cook Diced Chicken Thighs with Ma Xiang Mushrooms at home

Raw materials
Clean the chicken legs and break off the bones.
Remove the chicken bones.
Put half a spoonful of salt in a small basin, add water to dissolve, put the mushrooms stem side down, and soak for 20 minutes.
Spread the chicken out and cut into 1cm cubes with the skin on.
Place the diced chicken legs in a container.
Add appropriate amount of cooking wine.
Add appropriate amount of salt.
Add appropriate amount of black pepper.
Mix the diced chicken and marinate for 20 minutes.
Remove the stems of the mushrooms, wash them, and drain them with a little water.
The mushrooms are also cut into 1cm square dices.
Slice onion and ginger.
Put a little bit of oil in the pot and heat it up.
Add onion and ginger to the pot.
After smelling the aroma of onion and ginger, add diced mushrooms.
Fry until the edges are soft and a little juice comes out.
Place the diced mushrooms around the pot, add the diced chicken, and stir-fry.
Add appropriate amount of sugar.
Add a small amount of light soy sauce.
Add a small amount of dark soy sauce and stir-fry evenly.
After the soup in the pot is basically absorbed, add a large handful of black sesame seeds.
Stir fry evenly and remove from the pan.