1. Remove the bones from the chicken thighs, then cut into large pieces
2. Add minced garlic, cooking wine, light soy sauce, chili powder, black pepper powder, cooking oil, turkey sauce and Korean hot sauce
3. Grab fully and evenly, marinate for at least 15 minutes
4. Pour oil
5. Pour in the marinated chicken and fry for about five minutes
6. Put the rice cake in again. You don’t have to stir-fry the rice cakes for too long after you put them in, just make them soft
7. Sprinkle with a lot of cheese, put as much as you like
8. Cover the pot and simmer for two to three minutes
9. Finally, sprinkle a little bit of seaweed
