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Deboned a couple of chicken legs and diced the meat. Marinated that for 24 hours* in the fridge with garlic, ginger, fermented black beans and Shaoxing wine.
Today, stir fried the meat, added some sliced black boletes, then the marinade and a splash of soy sauce. Finished with thinly sliced scallions.
Ate with rice.
The marination time was meant to be less but an unexpected lunch invitation pushed it back - no loss!
Deboned a couple of chicken legs and diced the meat. Marinated that for 24 hours* in the fridge with garlic, ginger, fermented black beans and Shaoxing wine.
Today, stir fried the meat, added some sliced black boletes, then the marinade and a splash of soy sauce. Finished with thinly sliced scallions.
Ate with rice.
