1: boneless diced chicken legs;

2: Chop the onion (half an onion is enough);

3: put oil in the bottom of the pot, stir-fry the chopped green onion to give a fragrance;

4: Turn the fire into the chicken leg and stir-fry until it is off. Add cooking wine and soy sauce and stir-fry until the color is the highest;

5: put the broth at the same height as the chicken leg, add salt, chicken essence, sugar and spiced powder, and cover it with low fire for stewing;

About 6: 10 minutes, you can open the lid and turn to the fire to collect the juice. When you turn off the fire, leave a proper amount of soup in the pot.

This is a quick and delicious method.

I usually like to cook chicken and stewed mushrooms. Chop the chicken first, then blanch it with water (put it in when the water boils, and take it out 1 min). Tie the chicken tightly, control the water until it is dry, then fry it with hot oil until the skin is golden, add soy sauce, stir fry, add pepper, add cooking wine, stir fry a few times to make the color of soy sauce stick to the chicken pieces, and then add water. I usually use hazel mushrooms, which taste better. No hazelnuts, anything else will do. Dried mushrooms in the supermarket should be soaked in water for several hours and washed several times before cooking. Cover the pot, put the vermicelli when the potatoes are almost ripe (vermicelli absorbs the soup and is easy to stick to the pot, so be careful), and wait until the vermicelli is cooked. Hehe, authentic northeast flavor, if you like spicy food.