5 dried mushrooms, soaked until soft, cut into halves
1 can (200g) button mushroom
150g dried beancurd skin, soaked until soft, cut into 5-6 cm pieces
1 can (330ml) beer
1 stalk spring onion for garnish, cut into 4-5cm pieces
Prep:10min › Cook:35min › Ready in:45min
Pan-fry the chopped chicken thigh under medium heat for 2-3 minutes on each side or until cooked. Check that the chicken is cooked by inserting a fork. If the fork comes out easily, it is cooked. Remove from pan.
Fry the small onions und and under medium heat until they start to brown. Add the mushrooms, beancurd skin and chicken and mix well. Stir-fry for 1-2 minutes.
Pour the beer over the chicken and allow it to boil. Lower the heat to low, cover the pan and allow it to cook for 30 minutes.