Ingredients
500 g chicken legs (about 1 lb), 10 g wood ear mushrooms, and chicken broth as needed.
Seasonings
20 g ginger slices, 6 g salt, 2 g each of white pepper and MSG (or to taste), and oil, sesame oil, and water starch as needed.
Instructions
1. Cut the chicken legs into pieces and blanch them in boiling water.
2. Heat oil in a wok, add chicken pieces and dry-fry, then add wood ear mushrooms, seasonings, and chicken broth; simmer over low heat for 15 minutes, thicken with a cornstarch slurry, and finish with a drizzle of oil and sesame oil before serving. This dish features tender meat with a rich, aromatic ginger flavor.