material

6 chicken legs, 50 ml vegetable oil, 2 dried peppers, 1/8 teaspoons salt, 3 tablespoons sugar, 4 slices ginger, 2 shallots, 2 cloves garlic, 100 ml soy sauce, 2 tablespoons soy sauce, 200 ml chicken soup, 200 ml rice wine and 1/8 teaspoons pepper.

working methods

1. Wash the chicken legs and chop them into 4- 6 pieces each. Wash the shallots, separate the shallots from the leaves, and cut into 2 cm long sections. Peel garlic and cut it in half.

2. Preheat the wok with medium heat. Add vegetable oil, add dried chili, when chili turns black, add chopped chicken leg, stir fry, add ginger, garlic and onion, stir fry for 5 minutes. Add salt, sugar, soy sauce and soy sauce and stir-fry for 2 minutes.

3. Add rice wine and 100 ml chicken soup. Turn the fire to medium to small, cover and burn for 30 minutes. Add the remaining chicken soup, season with salt and pepper, cover and simmer for 20 minutes. Add onion leaves. Dig it out