1. Wash chicken thighs with skin and bones, cut into pieces of Mahjong tiles (just think of this metaphor) size, sprinkle in salt, cooking wine, mix well, and marinate for half an hour.
2. Take three glasses for general drinking (about 250ml capacity), pour a cup of rice wine liquor, use oyster sauce, light soy sauce, soy sauce 1:1 to 1 to blend half a cup of soy sauce and a quarter cup of sesame oil. Prepare in advance and don’t mess around
3. The marinated chicken nuggets are poured into boiling water and boiled for two to three minutes, then remove the blood foam and rinse with running water
4. Heat the wok, add edible oil, and add another third of the prepared sesame oil. After heating, add chopped green onion and ginger slices and stir fry to create a fragrance. After the chicken is dry, pour it into the pot and stir fry. In the meantime, stir fry over medium heat to prevent the pot from sticking. Stir-fry until the moisture inside the chicken evaporates to dryness, it takes about three minutes.
5. Turn on the heat, pour in all the rice wine, soy sauce, and one third of the prepared sesame oil
6. Add sugar, stir well, bring to a boil, reduce to medium and low heat, cover and simmer. Turn over every half a minute during the simmering process, and observe the condition of the soup by the way
7. When 70% of the soup is harvested, add garlic slices, nine-layer pagoda leaves (not bought this time, use dried basil leaves instead), and the last third of sesame oil. Turn the lid evenly. At this point, you can turn off the heat, simmer for another three minutes with the remaining heat, and then serve.
