1. Cut green onion, slice ginger, peel garlic, wash and dry chili.
2. Cut chicken wing roots into pieces, put a little cooking wine in them, marinate well for 5-10 minutes, and drain the water.
3. To prepare the sauce, the overall ratio of the "three cups" is: oil: soy sauce juice: rice wine = 1:1:1 of which oil = sesame oil: salad oil = 1: soy sauce juice = soy sauce: light soy sauce = 1:3 Put cold oil in a cold pan, pour salad oil first, add green onion, ginger, garlic and fry. Pour the sesame oil after the onion, ginger, and garlic are fragrant.
4. Pour in the marinated chicken nuggets, stir-fry on medium heat. After the chicken nuggets are golden brown, add dried chili and stir-fry. Pour in the soy sauce (soy sauce + light soy sauce) and continue to fry for color. After the chicken nuggets are colored, pour in rice wine and continue to stir fry. After the aroma is more intense, add a few pieces of rock sugar to freshen up, stir fry until the rock sugar melts, cover the pot, and simmer for about 15 minutes on medium-low heat. Try to reduce the frequency of opening the lid in the middle, so that the chicken pieces can better absorb the flavor of the soup.
5. Turn off the heat and slowly collect the juice, and take it out of the pot.
Tips:If you use glutinous rice grains, it is best to filter the rice grains, otherwise it will be very sticky.
Without adding a drop of water during the whole three-cup chicken production process, the amount of oil may be slightly more than usual when cooking, and it looks greasy.
