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1
Debone the chicken legs, add green onion, ginger and cooking wine and cold water into the pot, skim off the foam and cook over medium heat for 15 minutes. -
2
Remove and soak in ice water for 10 minutes. -
3
In a bowl, add minced green pepper, minced millet, minced garlic, chopped green onion, chili powder, white sesame seeds, and pour in hot oil. -
4
Add sugar, salt, oyster sauce, soy sauce, pepper oil and chicken stock and mix well. -
5
Remove the roots of the enoki mushrooms and cook them in chicken soup. -
6
Remove and spread on the bottom of the plate. -
7
Place the diced chicken and pour in the sauce.