芽菇闷鸡Braised Arrowhead(Ngaku) with Chicken

材料: 鸡、芽菇、姜、水
调味料：少糖、蠔油、黑酱油、胡椒粉、盐

1）鸡洗净切块。
2）芽菇也去皮洗净切块。
3）炸芽菇至黄，盛起待用。
4）用姜起锅爆炒鸡。
5）鸡爆至出油变蕉黄后加入糖炒一二再放入蠔油、盐、黑酱油及加水焖15分钟
6）再加入芽菇焖至肉酥芽菇软即可。
7）可加入绍兴酒，盛起。

Ingredients:
200gm chicken
400g Arrowhead(Ngaku)
1 Teaspoon Ginger, Grated
Boiled Water

Seasonings:
1/8 Sugar
1/2 Teaspoon Oyster Sauce
1/3 Teaspoon Black Bean Sauce
1/8 Pepper Powder
1/8 Salt
2    Teaspoon Shao Xin wine

Step:
1）  Wash chicken, sliced.
2)   Wash  arrowhead(Ngaku) , Peeled, Chopped Coarsely.
3)   Fried arrowhead(Ngaku)until gold in color.
4)   Preheated wok to fragant chopped ginger and chicken.
5)   Place seasonings and water.
6)   Placed arrowhead(Ngaku) stew it.
7）  Placed Shao Xin wine，dish up and serve.