One of the classics of Hunan cuisine
The chicken is cleaned and cut into small pieces; the ginger is cut into thin slices; the dried pepper is cut into small pieces; the shallots are cut into pieces.
Wok hot tea oil, fragrant ginger and dried chili
Pour in the chicken, add salt and spiced powder and stir fry. After the chicken is tight, pour in the appropriate amount of soy sauce and stir-fry the aroma.
Warm the water and simmer until the chicken is cooked.
After collecting the juice, sprinkle with the end of the shallot.