-丫 uer- My original roast chicken, although many practices are similar, but it has the flavor of Hubei hometown, it is still one of the reasons I love it, especially the simple method is more attractive to a delicious meal of small lazy insects, but if you want to taste It still takes a little longer. http://weibo.com/0901cy
Material
| Whole chicken | One |
| Shiitake mushrooms | 5 flowers |
| ginger | 1 piece |
| shallot | 3 roots |
| Cooking wine | 3 tablespoons |
| soy sauce | 2 tablespoons |
| White sugar | 1.5 tablespoons |
| Bean paste | 3 tablespoons |
| green pepper | 2 pcs |
| garlic | 4 petals |
Cut the whole chicken into small pieces and rinse. Wash the green pepper, green onion and ginger and cut into large sections.
Dried shiitake mushrooms are soaked in hot water for about 30 minutes, soaked and cut into small pieces.
Put the prepared ingredients: chicken, shallots and ginger in a container, add 1.5 tablespoons of white sugar, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce and a little salt, and mix and marinate for 20 minutes.
Preheat the pan, add oil, do not need to add too much, the chicken itself has oil, don't worry.
Pour in the marinated ingredients and stir-fry for about 10 minutes, until the fat of the chicken itself is fried.
Add the chopped shiitake mushrooms and stir-fry for 5-8 minutes. Add 3 tablespoons of prepared red oil bean paste and stir-fry evenly.
Pour an appropriate amount (salty and light according to personal taste) of mushrooms along the edge of the pot, add garlic cloves and green pepper, and cover the pot.
Collect the juice on the fire and call it out.
