#Canned kitchens # even the French pick the same sesame oil Shajiang chicken in the Chinese restaurant. The chicken skin is fresh and smooth, the meat is tender and delicious, and the food is not greasy. Even the bones are fragrant. Don’t be too envious. Learn it quickly!


350g chicken leg meat
35g Shajiang
10ml cooking wine
5ml soy sauce
20ml raw extract
3 g salt
5g rock sugar
Appropriate amount of sesame oil
Proper amount of water
Appropriate amount of scallion


Step 1
Chicken leg meat 250g washed and cut into pieces

Step 2
Heat sesame oil in wok, slice ginger 35g, pour into wok and fry until fragrant

Step 3
Stir fry the chicken until it is eight mature, pour 10ml cooking wine, 5ml old soy sauce, 20ml raw soy sauce and 5g rock sugar, and stir fry evenly

Step 4
Pour in an appropriate amount of boiled water, cover and simmer for 15 minutes

Step 5
Pour some salt 3G and scallion into the pot and stir fry evenly

Step 6
Put it on a plate and enjoy it