Ingredients
Main ingredients:Chicken legs450g,Wood ear mushrooms30g,DriedMushrooms60g, driedBlack fungus10g
Auxiliary ingredients: appropriate amount of oil, appropriate amount of seasoning chicken juice, appropriate amount of chicken powder, appropriate amount of cornstarch, appropriate amount of black pepper powder, appropriate amount of sugar, appropriate amount of oyster sauce, and appropriate amount of water.Adequate amount ofpepper powder,
　　Method
Steps:IngredientsChicken legs, soaked wood ear mushrooms, dried mushrooms, and black fungus.
1. Remove the bones from the chicken legs and cut them into strips.
2. Place in a bowl and mix with appropriate amounts of seasoning chicken juice, sugar, cornstarch, pepper powder, and water.
3. Marinate for about 40 minutes.
4. Cut the wood ear mushrooms using kitchen scissors;cut the dried mushrooms into threads;remove the stems from the black fungus.
5. Blanch the wood ear mushrooms and black fungus.
6. Prepare a roux (a mixture of oyster sauce, sugar, chicken powder, cornstarch, and water).
7. Heat a sandpot and sauté some garlic in an appropriate amount of corn oil.Adequate amount ofcorn oil,
8. Add the mushroom threads.
9. Cover with a lid and simmer for 3 minutes.10. Remove the lid, add the chicken leg meat.11. Stir-fry with a spoon until the chicken turns slightly pink.
12. Pour in the water used to soak the mushrooms.
13. Cover and simmer over medium heat for 10 minutes.14. Remove the lid, add the wood ear mushrooms and black fungus.15. Cover and simmer over low heat for 15 minutes.
16. Remove the lid, pour in the roux, cover again, and simmer for another 10 minutes.
17. Remove the lid; it is ready to be turned off.
Note
Mushrooms must be sautéed first to enhance flavor.
17. Remove the lid, pour in the sauce, cover the pot, and simmer for 10 minutes.
18. Remove the lid, turn off the heat.
　　Note
Shiitake mushrooms must be sautéed first to enhance flavor.