Three Cup Chicken

1. Wash the chicken legs and chop them into pieces.

2. Pour salad oil and sesame oil into the pot, add garlic and ginger slices to the cold oil, and stir fry over low heat until slightly yellow.

3. Add chicken chunks and stir fry over high heat for a while, then add dry red chili peppers and stir fry slowly over low heat.

4. Stir fry until the surface turns slightly yellow, add rice wine, soy sauce, and rock sugar, bring to a boil over high heat, then reduce the heat and cover to simmer.

5. Cook until the soup is reduced, then turn to high heat and reduce the heat until the soup thickens.

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