Composition:

Sanhuang chicken 1 (about 2.6 kg), 1 scallion, 50g scallion, 6 slices of ginger, 5 cloves of garlic, 1 spoon of cooking wine, 1 spoon of sugar, 3 tablespoons of soy sauce, 1 spoon of oyster sauce, 2 tablespoons of soy sauce, 3 grams of salt, and 2 tablespoons of oyster sauce.

Exercise:

1. Wash the chicken and cut it into pieces, then soak it in clear water for a while and wash it twice. Cut onions, ginger and garlic.

2. Make a sauce in advance, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1.5-2 tablespoons of soy sauce, 1 tablespoon of sugar, and mix well. Put the chicken in cold water, add a few slices of ginger and a spoonful of cooking wine, cook for 5 minutes, remove and control the moisture.

3. Heat an appropriate amount of oil in the pot, add onion, ginger, garlic, onion, star anise, pepper and cinnamon 1 and stir-fry until fragrant, remove the residue and leave the bottom oil, and add 2 spoons of spicy soy sauce and stir-fry until fragrant. Stir-fry the chicken pieces until the surface is slightly burnt, pour in the sauce, add some water, add a spoonful of salt and stew until the soup is thick.