1. Peel the chicken thighs and score a few to make them tasty. (My family doesn't eat chicken skin, so I peel it off. You can omit this step if you like.)
2. Slice ginger and peel garlic.
3. Cut green onions into small pieces.
4. Heat the pan, sauté the ginger and garlic until fragrant.
5. Add the chicken legs and fry until slightly discolored.
6. Pour the light soy sauce, Huadiao wine and sugar to a boil.
7. Bring to medium-low heat until the chicken legs are cooked through and the sauce is thicker. Stir a few times in the middle to make the color evenly.
8. Sprinkle with chopped green onion to increase the aroma.
9. Eat whole chicken legs, enjoyable!
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