1. Wash the chicken and cut into pieces. Marinate with shochu, salt and pepper for 20 minutes.
2. Cut potatoes, carrots, onions, peppers, and small peppers into cubes.
3. Cut the green onion, ginger, and garlic into pieces, and use it as a seasoning.
4. Prepare a bowl, three spoons of shochu, a slice of lemon, chopped green onion, ginger and garlic, stir, and let stand for about 10 minutes.
5. Put some water in the pot.
6. Add the chicken, bring to a boil, and cook for 3 or 4 minutes.
7. Take out the chicken and wash it with cold water.
8. Put more water in the pot, add chicken pieces, green onion, ginger and garlic, and cook.
9. Take out the cooked chicken and cook the rice with soup. Put oil in the pot and turn on the heat. When it reaches 50% or 60%, add some chili noodles and fry the chili oil. Put three bowls of water and add the chicken. Chunks and small diced peppers.
10. Add chili sauce, chili noodles, salt, soy sauce, monosodium glutamate, white sugar, and black pepper to the bowl in step 4, and put it in the pot.
11. Put the cut potatoes, carrots, onions, and peppers into the pot
12. When the potatoes are almost cooked, add soybean sprouts and golden needles
13. Jiang rice is ready
14. Finally put in shallots and coriander
15. Look, it's done.
16. I use three yellow chickens, which are relatively small and cooked quickly
