Cooking Steps

1. 

   Step1:Wash and cut the chicken leg. Sliced scallion and ginge

2. 

   Step2:Wash the dried mushrooms with water. Don't throw away the mushroom water.

3. 

   Step3:Chicken cold water pot. Open the fire and cook until it changes color. Then take it out and drain.

4. 

   Step4:Heat the wok. Put in the oil. Put in the onion, ginger, chili and octagonal to stir fry the fragrance.

5. 

   Step5:Stir fry the chicken.

6. 

   Step6:Add cooking wine, seafood soy sauce, soy sauce, 1 teaspoon sugar and stir fry evenly.

7. 

   Step7:Pour in the mushroom water.

8. 

   Step8:Then put in the chestnuts and mushrooms. Season with salt.

9. 

   Step9:Cover and boil for 20 minutes.

10. 

    Step10:Turn to the fire in 20 minutes. Add in the oyster sauce of Li Jinji and continue to cook until the soup is almost dry, then turn off the fire.

11. 

    Step11:Pour some sesame oil into the casserole and heat it over low heat.

12. 

    Step12:Put the stewed chicken in the casserole.

13. 

    Step13:Sprinkle some more cilantro on the table.