Ingredients
1 chicken leg (about 300 g / 10 oz), 30 g red bell pepper strips, 20 g rehydrated black wood ear mushrooms.
Seasonings
5 g shredded ginger, 5 g sliced garlic, 20 g dried chili peppers, 1/2 teaspoon each salt and MSG, 1 tablespoon soy sauce, 2 tablespoons Shaoxing wine, 300 g (about 1 1/4 cups) stock, 500 g (about 2 cups) vegetable oil (about 50 g or 1/4 cup will be consumed).
Steps
1. Wash the chicken legs, cut into large chunks, then deep-fry in hot oil until light golden brown, remove and drain the oil.
2. Heat the remaining oil in the wok, first add red bell pepper, wood ear mushrooms, shredded ginger, and sliced garlic, stir-frying until fragrant. Then add dried chilies, cooking wine, soy sauce, salt, MSG, and stock, bringing to a boil. Finally, add the chicken pieces and braise for 5 minutes before serving.