1, ingredients: 6 chicken thighs, 10g rock sugar, 30g light soy sauce, 5g dark soy sauce, 15g cornstarch, 1 green onion, 3 slices of ginger, 3 cloves of garlic, 1 small bowl of boiling water (about 250g).

2, small chicken thighs bought and washed, with kitchen paper to absorb the water.

3, front and back are a few cuts, easy to taste.

4, take 15g of cornstarch, will be small chicken legs front and back are patted on the cornstarch, shake off the excess cornstarch.

5. Pour in the usual amount of oil, put the chicken thighs on medium heat and fry.

6. Fry until one side is lightly browned, then turn and fry the other side.

7. Fry until both sides are lightly browned, then fish out the chicken legs.

8, leave the bottom oil in the pan, add ginger, garlic and rock sugar to sauté the flavor.

9, add cooking wine, 30g of soy sauce, 5g of soy sauce, plus usually eat a small bowl of a bowl of water (250g or so), open the medium-low heat and cook for 20 minutes, during which time you have to open the lid to turn the surface and pay attention to the observation of the broth, and finally collect the juice, dish sprinkled with chopped green onions or cilantro decoration.