1. Take one or two slices of fresh lemon, squeeze the juice on the chicken thighs, and marinate for 15 minutes. (You can go to the fishy to soften the meat quality, but don’t overdo it, lemons are very sour, dear! If you don’t have lemons and are too lazy to buy this step, you can omit it)
2. Slice the ginger, cut the spring onion into sections, and cook the chicken legs under cold water. After blanching, remove the blood foam and wash the blood foam and set aside. In another oil pan, add green onion, ginger and chicken drumsticks, stir fry over medium-low heat until the chicken drumsticks slightly change color.
3. Pour in cooking wine, light soy sauce and dark soy sauce, stir-fry evenly, and add water to cover the drumsticks. (I used a lute leg, the pot is slightly larger, so it is only added to the two-thirds of the leg, if it is a chicken mallet or boneless chicken thigh meat, it will not be used)
4. Bring to a high heat, turn to low heat and simmer slowly, stir fry two or three times during this time, so that the chicken is evenly flavored.
5. Add appropriate amount of rock sugar when the soup is half dry, and stir fry two or three times during the period to prevent the chicken legs from sticking to the pan.
6. Continue to simmer for about 20 minutes. (If there is a lot of soup, let it dry on high heat, but to prevent it from sticking to the pot, but I want to use the soup with bibimbap and it won’t dry)
If you have light soy sauce and dark soy sauce, you don't need to add salt. The saltiness is enough.
If the chicken thigh is not tasty enough, you can poke a few times on the meat in advance with a fork. If you don’t care about the appearance, you can use a knife to make a knife or two in the place where there is a lot of chicken thigh.
If you are in a hurry, it can be simmered over a medium-to-small heat.
If you have anise at home, you can throw one or two in.