Healthy Three Cup Chicken
1.
Soak the chicken thighs for half an hour (soak in bleeding water), and wash; put the skin side down in a non-stick cooking pot, start to dry slowly on a low fire, when there is more water, increase the fire power;
2.
Part of the water in the chicken legs has been simmered out, and the fat in the chicken skin has also been simmered out, and the chicken has turned golden;
3.
Add the chopped green onion, ginger, garlic and dried chili, and stir-fry until the aroma comes out;
4.
Add rock sugar, rice wine, soy sauce, water, and cook for 20 minutes on medium heat;
5.
Put the chicken nuggets out of the soup, add the diced green peppers and nine-layer pagoda to stir fry until it emits a fragrant aroma;
6.
Finally, put the chicken nuggets in (only the chicken nuggets are loaded in this step, and the seasoning part is not added to the pot) with the nine-layer tower of green peppers, and stir-fry evenly before being out of the pot and plated.
Tips:
The initial dry stir-fry must be done well, until the chicken is slightly reduced and the surface is golden, then proceed to the next step.