Sautéed Young Chicken with Mushrooms
Materials
| Young Chicken | 1 |
| Green Chili | 4 |
| Mushrooms | 150g |
| Ginger | 1 piece |
| Garlic | 4 cloves |
| Dried Chili | a few |
| Cooking Wine | to taste |
| Soy Sauce | to taste |
| Scallions | to taste |
How To Make
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Chop the young chicken into pieces. Since it has been frozen for a while, I soaked it in cold water for half an hour to reduce the strong smell, and then blanched it in cold water with cooking wine and ginger. If it's fresh, you can skip some of the odor-removing steps and use less ginger.
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Slice the mushrooms, dice the green chili, and prepare ginger, garlic, and dried chili.
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Sauté the ginger, garlic, and chili in a pan over low heat until fragrant.
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Add the chicken, increase the heat, and stir-fry briefly; then add the mushrooms and mix in the soy sauce and other seasonings.
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Add the green chili and continue to stir-fry; you can add a little hot water to prevent sticking.
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Stir-fry for a while until the sauce reduces and then serve.
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Final dish. Adding dark soy sauce for color or removing the green chili a bit earlier could enhance the presentation.
