1. Wash the chicken, add ginger slices and cooking wine to the pot in cold water, put the chicken in the cold water, remove the water and wash. It is recommended to pot under cold water, the blood will be washed away, and the hot water will be locked in the meat.
2. Add ginger slices and aniseed dried red pepper and garlic cloves in hot oil, stir fry the chicken, add sugar, salt, dark soy sauce, a little balsamic vinegar, and stir fry. Stir-fry until the color changes, add a bottle of wine, and heat for ten to fifteen minutes.
3. When the chicken is cooked, add shredded red pepper, pour in starch to thicken the juice, add some chicken essence and it will be out of the pan.
