Chubang's extremely fresh soy sauce has outstanding umami flavor and rich sauce aroma. It is suitable for cold salad, stir-fry, stuffing, steaming fish, and dipping. It can retain the original flavor of the ingredients and enhance the freshness of the seasoning.

Ingredients: 200 grams chicken legs

Accessories: 100 grams of king oyster mushroom, 5 grams of garlic slices, 5 grams of green onions

Seasoning: 5 grams of Chubang Golden Fisher Girl Oyster Sauce, 5 grams of Chubang Onion and Ginger Cooking Wine, 2 grams of Chubang Chicken Powder, appropriate amount of sugar, 3 grams of white pepper, 25 grams of Chubang Balsamic Vinegar King, Chubang Fragrance Pure Corn 10 grams of oil, 10 grams of Chubang garlic chili sauce, 5 grams of Chubang flavor soy sauce, appropriate amount of cornstarch, and a little salt

practice:

1. Cut the king oyster mushroom into shreds;

2. Debone the chicken legs, pat the chicken and cut into pieces, add Chubang Golden Fisher Girl Oyster Sauce, Chubang Onion Ginger Sauce, Chubang Chicken Noodles, Cornstarch, and White Pepper to marinate for preparation;

3. Fry the king oyster mushrooms in Chubang pure corn until crispy, sprinkle with a little salt and set aside;

4. Coat the marinated chicken balls with cornstarch, add in Chubang Fragrance Pure Corn and fry until cooked, crispy and set aside;

5. Heat up the Chubon Fragrance Pure Corn Oil in the pot, add garlic slices, green onions, and Chubon Garlic Chili Sauce and stir-fry until fragrant. Add a little water, Chubon Balsamic Vinegar King, Chubon Delicious Fresh Soy Sauce, and sugar, and drizzle Add a little oil to reduce the sauce, add the fried chicken legs, stir-fry and serve.