My son likes this dish most and named it
The chicken is washed all four, the abalone washed flowering knife is soaked in the cooking wine for a while, the chicken and the abalone are put together in the wok, without the oil pan, the cooking wine, the salad oil half bowl (the small bowl for eating), the raw half Bowl, sesame oil a little, a small piece of rock sugar, peeled off the garlic cloves, open the fire and turn to a small fire.
After twenty minutes, turn the chicken over and continue to cook. After a month or so, the soup can be dried. Don't receive too much dry, leave a little soup.
When you eat, tear the chicken by hand, the whole dish is delicious.
Must be a broiler chicken, soy sauce must also be the gold standard of Lee Kum Kee.