1. Peel the chicken legs, remove the excess fat, and then deboning
2. Put it in a bowl, add sliced ginger, a spoonful of cooking wine, and shake the black pepper powder three or four times, massage well, and marinate for more than 30 minutes
3. Two spoons of light soy sauce, one spoon of oyster sauce, one spoon of zero-fat teriyaki sauce, add 8-10 spoons of water, stir well and set aside
4. Spray oil in the pan, fry the marinated chicken breasts, fry them until golden on both sides, pour in the prepared teriyaki sauce
5. Cover and simmer on medium-low heat for 5 minutes. If the pot is relatively large, add more water, open the lid and turn it over and collect the juice until the soup is thick.
6. Cut into pieces, mix with your favorite vegetables and whole grains as staple food and you can start eating
