Three Cups Chicken
1.
Thaw the chicken legs and wash the purple onions.
2.
Chop the chicken legs into small pieces.
3.
Boil a pot under cold water.
4.
Put light soy sauce, dark soy sauce, and rice wine together.
5.
Heat the pan with cold oil, add the green onion, ginger, garlic, chili, and fragrant over low heat. Add sesame oil.
6.
Pour the blanched chicken pieces and stir fry with rock sugar for 2 minutes.
7.
Pour in the rice wine, light soy sauce and dark soy sauce, cover and cook over a small fire.
8.
Cut the onion into pieces.
9.
Put it in and burn together.
10.
The meat has a strong aroma, sweet and salty, salty and fresh, very tasty.