Mushroom and Chili Chicken

Overview

It’s summer and I don’t have the appetite to eat, so let’s try the Mushroom and Chili Chicken!

Soak the dried mushrooms one day in advance and wash all raw materials
Cut the chicken breast into small pieces and chop the chicken wings into small pieces and set aside.
Heat the wok until it is slightly smoky, add cooking oil, turn down the heat to the minimum, add shredded dried chilies first, then the ginger slices, and finally the green onions, and simmer over low heat.
When the flavor of the spices comes out, add the Pixian bean paste and simmer over the lowest heat. Whether it tastes good or not depends on how patient you are in cooking this base!
When the red oil appears and the aroma is full, turn to high heat, put the chicken pieces prepared in advance into the pot, and start stir-frying! When the chicken shrinks a little and the pot is very hot, pour 18 grams of high-quality white wine into the pot, stir-fry for a while, and then add soy sauce. If you like sweetness, you can add some sugar at this time! Add dried mushrooms and yam and stir-fry together!
Stir-fry all the seasonings and ingredients together, heat water and simmer for 25 minutes, take it out of the pot and serve, done!