No oil, no need to fry sugar color.

Main ingredient: chicken thighs

Seasoning: seasoning: seasoning ginger garlic soy sauce soy sauce cooking wine salt sugar thirteen spices scallions (used when serving)

Procedure:

Chicken thighs chopped into pieces, after flying water, remove and set aside.

1. Put the blanched chicken pieces into the pot and add all the above seasonings in moderation. Because it is sweet and salty taste, sugar to put a little more; salt and soy sauce do not put too much at a time, you can look at the color after the pot is opened, taste, and then add soy sauce soy sauce and salt in moderation, so as not to be too salty.

2. Then add the right amount of water, water and chicken pieces on the level can be. Figure I was the first to add the water, and then into the wine soy sauce, etc., it turns out that due to the amount of water to master the bad, and then poured into the other seasonings, the amount of water is too much, because the chicken is more easy to cook, the water does not have to add too much. So after adding wine soy sauce and then add water, the amount of water added will be more moderate.

3. Open the fire, boil, turn into a medium. 20 minutes or so, the soup collected almost when you can get out of the pot. Sprinkle in chopped scallions can be.