How to make Jie Jie Chicken Stew

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  1. Prepare auxiliary ingredients, chives, ginger slices, onions, and coriander.Make the sauce: soy sauce, oyster sauce, white vinegar, sugar.

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  2. Cut chicken legs/chicken sticks into cubes.Sprinkle salt, a little shredded ginger, pepper and a little Huadiao cooking wine into the meat, then add a little cornstarch, stir until it becomes thick and set aside.

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  3. Heat the oil over high heat until the oil is hot.Add the ginger slices and green onions and fry them until they become fragrant.After the ginger slices and green onions are a little gelatinous, add the chicken pieces, fry until golden brown, take them out, and strain out the chicken fat and set aside.(Ginger slices are preferred)

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  4.Pour a little filtered chicken fat into the pot.Layer the onions on the base.(Those who like onions can cut the onions into finer pieces to make them more fragrant.Those who don’t like them can cut them into large pieces for easy picking out.) Fry the onions for 15 seconds, add the chicken pieces, and pour on the sauce you prepared earlier (picture) one).

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  5. Bring to a boil over high heat and simmer over low heat for 5 minutes.

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  6.Finally, reduce the juice over high heat, add coriander and stir-fry for five seconds, for two people The jelly chicken stew is done.