Marinate chicken and marinade for 20 minutes. Stir fry onion, ginger and garlic. Pour chicken marinade into the pot. Cover and heat for 10 minutes, then open the lid, add onion and onion, cover the lid, pour a spoonful of cooking wine on the side of the pot and turn off the heat immediately, then simmer for 2 to 3 minutes. Pay attention not to add too much starch. It's easy to paste. Just throw it away. If the casserole is not easily pasted, cover the lid and turn the chicken over. You can also suck a little cooking wine in the pot in five minutes. If there is no casserole, you can use a pan or rice cooker. The fire should be big enough to lock the gravy for a short time, so as to make it more delicious<br>
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