Braised chicken in pot

The production process of pot-stewed chicken: 1. Wash the chicken breast and cut it into pieces 2 cm long and 1 cm wide; Soak mushrooms, remove stems and wash them; Cut the pork into pieces 7 cm long, 1 cm wide and 5 mm thick for later use. 2. Peel the green onions, wash them and cut them into 2 cm long sections; Wash ginger, peel and cut into pieces. 3. Heat the wok, pour in soybean oil, pour in chicken pieces when it is 80% hot, fry it a little, take it out, control it to dry, and pour the remaining oil into the oil tank. 4. Put a little soybean oil in the wok. When it is 50% hot, add the onion and ginger slices, stir-fry for a few times, add 25g cooking wine, remove the onion and ginger slices, then add chicken pieces and 75g cooking wine. When the soup is dry, add salt, soy sauce, sugar, pepper noodles, chicken soup and monosodium glutamate, and cook for 5 minutes. Then, pack the chicken and soup in small cans. Cover, simmer for 2 hours with low fire, sprinkle with sesame oil and sesame noodles. 5. Move the wok to low fire, add 200 grams of clear soup and fried chestnuts, add monosodium glutamate, thicken with wet starch, boil twice, and serve.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)