冬菇焖鸡是一道美味可口的传统名菜 属于粤菜系 但我就想如果加了点辣味 哇那可不得了 后来我就真的加了 说真的吃起来真的合味且还非常的的下饭 大家可以试一试 希望大家会喜欢

Ingredients (Diana Aw)
1. Chicken drumstick 1pc, remove skin and cut the skin and meat smaller. Wash the chicken meat and drain dry
2. Mushroom, few pieces of
3. Ginger small piece, smashed and sliced
4. Dried chilli few pieces, cut smaller and discard seeds
5. Garlic 3 cloves, cut half

Seasoning
1. Oyster sauce 1 tbsp
2. Salt little
3. Sugar little
4. Light soya sauce little
5. Potato starch solution

Method
1. Heat wok with little oil, stir fry the dry chilli and set aside
2. Add little oil and fry the chicken skin till oil is extracted. Discard the skin
3. Add in ginger and stir fry till aromatic. Then add in garlic and dried chilli and stir fry. Then add in chicken and fry till aromatic under high heat. Add mushrooms and oyster sauce and continue to fry.
4. Add water, salt, sugar and light soya sauce. Bring to boil and cover with lid. Turn to low heat and simmer for 10min.
5. Turn back to high heat to thicken the gravy. Taste testing.
6. Add potato starch solution to thicken the gravy.
7. Serve and enjoy!

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