1. Cut off the claws of the chicken body and remove the butt of the chicken;
2. Pour 25 grams of soy sauce on the chicken body, spread three spoons of salt evenly on the chicken body, and marinate for about 30 minutes;
3. Slice ginger, prepare oil and cooking wine;
4. When the marinade is almost complete, add oil to the pot and preheat (1200 watts for 3 minutes), then let it cool for 900 watts and turn it on. The chicken body is slightly fried until slightly yellow;
5. Spread ginger slices on the oil quickly;
6. Put the chicken belly up on the sliced ginger, pour 50 grams of cooking wine into the chicken belly, cover the pot and cook for 30 minutes;
7. Start the pan, cut and serve.
Tips:When pickling, the salt must be even;
When frying the chicken body, you can use a spatula.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
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