Braised Chicken in a Pot

Braised Chicken in a Pot

　　Braised Chicken in a Pot

　　Preparation Process:

　　1. Wash the chicken breast, cut into 2 cm long and 1 cm wide pieces; soak the mushrooms, remove stems, and wash them; slice the pork into 7 cm long, 1 cm wide, and 5 mm thick slices, set aside.

　　2. Peel and wash the green onions, cut into 2 cm long segments; wash and peel the ginger, then slice it.

　　3. Heat the wok, pour in soybean oil, and when it reaches 80% heat, add the chicken pieces, lightly fry them, then remove and drain. Pour out the remaining oil into an oil container.

　　4. Add a little soybean oil to the wok, heat until 50% hot, add the green onion segments and ginger slices, stir-fry briefly, then add 25g of cooking wine, remove the green onions and ginger, then put in the chicken pieces and 75g of cooking wine. When the liquid has mostly evaporated, add salt, soy sauce, sugar, pepper, chicken broth, and MSG. Cook for 5 minutes, then divide the chicken and broth into small pots, add the mushrooms and pork. Cover and simmer over low heat for 2 hours, then sprinkle with sesame oil and sesame powder.

　　5. Move the wok to low heat, add 200g of clear broth and fried chestnuts, add MSG, and thicken with diluted cornstarch. Once boiling, stir twice, then plate and serve.