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1.
Slice cucumber, zucchini and carrot. Chop the green onion and ginger to prepare.
The chicken thigh is cut open to make it easy to taste. I also peeled it to make it healthier.
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2. In a non-stick pan, fry the chives and ginger with cold oil, add the chicken drumsticks, fry the side with the skin first, pour the cooking wine from the side of the pot, shake the pot slightly, so that the chicken drumsticks are covered with cooking wine. Fry until the chicken thigh faces down, then turn it over and fry until it turns light yellow on both sides.
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3. Add melon slices and carrot slices, and spread them under the chicken legs as much as possible. Cover and simmer over medium-low heat until the chicken drumsticks are cooked through.
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4. Make sure that the chicken legs are well cooked. When the vegetables are slightly soft, add pepper powder, white pepper, black pepper, and if any, add dried basil. Simply stir-fry all the ingredients, add salt and stir-fry for a while before they are out of the pan.
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5. Out of the pot, put it on the plate~
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Tips:Ginger is more important than green onions.
The amount of seasoning is adjusted according to personal preference and taste.
If you don't have all three kinds of pepper powder, I personally feel that you must at least ensure that there is pepper powder.
The melon slices inside are really delicious!
