Qingyuan Chicken used to be the representative of Guangdong chicken. It’s no exaggeration to say that the chicken bred in that beautiful place has a strong and sweet meat, and even has a taste of bone. Qingyuan local farmers mainly raise chickens by stocking, often in a state of movement, so small, thin head, short feet, soft bone. Subcutaneous fat is less, not too fat.


1 / 2 chicken
40g Agrocybe aegerita
3 tbsp vegetable oil
1.5 tsp salt
1 tsp sugar
1 teaspoon of soy sauce
1 teaspoon cooking wine
2 slices of ginger
Three cloved garlic
Small bowl of water starch


Step 1
Remove the mycorrhiza of Agrocybe aegerita and wash it in advance. Soak it in water for about 3 hours

Step 2
Cut the chicken into pieces, wash and soak in water for half an hour, then change the water twice

Step 3
Cut garlic and ginger well

Step 4
Saute ginger and garlic in hot oil

Step 5
Stir fried chicken

Step 6
Cook in a little cooking wine

Step 7
When the surface of chicken is golden, add tea tree mushroom and stir fry

Step 8
Add the water to the pot and bring to a boil

Step 9
When the water is about to dry, add white sugar to make it fresh, add a little soy sauce to mix color, add salt to stir fry evenly

Step 10
Add the water and starch, then add the juice to the pot