Stir-Fried Chicken Leg Mushrooms
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- chicken leg mushrooms (雞腿蘑菇)
- to taste autumn-pressed soy sauce (秋油)
- to taste rice wine (酒)
Instructions
- Clean the chicken leg mushrooms thoroughly and remove any sand. Heat a wok and stir-fry the cleaned mushrooms with autumn-pressed soy sauce and rice wine until cooked through. Plate and serve to guests.