Chicken Thighs with Mushrooms

Overview

The chicken is smooth and tender, slightly spicy but not greasy, perfect for rice

Remove the bones from the chicken legs and cut the meat into small pieces. Two spoons of cooking wine, two spoons of light soy sauce, and one spoon of starch. Mix well and marinate for a while
Remove stems from mushrooms, wash and slice into slices, and cut pepper into diagonal slices
Onion slicing knife
Add appropriate amount of salt to the pot, add chicken legs and stir-fry until it changes color, set aside for later use
Leave an appropriate amount of base oil in the pot and sauté the chopped green onions until fragrant. Add the mushrooms and stir-fry until soft, add the peppers and stir-fry
Add the chicken, add an appropriate amount of salt, a spoonful of light soy sauce, and a spoonful of cooking wine. Use starch water to thicken the pot and serve
Finished product