Wash the chicken chopped slices, add cooking wine, soy sauce, and marinate the onion leaves for 20 minutes.
Pour the appropriate amount of peanut oil into the pan. Add the shallots and stir-fry the oil after warming. Pour in the chicken and stir fry for about one minute, then add the onion section. (I will usually cut the carrot slices for aesthetics and nutrition)
Add cumin stir fry, do a little simmer, that is, add powder to the powder, pour into the pot, pour the fuel to enhance the umami taste. Finally, the fire can be harvested. The taste is very delicious.
Because the peppers in Australia are too expensive, so there is no pepper. If you like spicy food, you can add some chili powder or small red pepper to stir fry. If you don't like spicy, you can do it according to my recipe. It is delicious (๑ ̇ー ̇๑) 芡 powder will make the soup thick, I usually use it to collect juice, fresh with oyster sauce.