Ingredients: whole chicken thighs 3, chicken wings 8, (here I use chicken thighs and wings, you can also use the whole chicken chopped into pieces) 1 onion, 2 peppers, mushrooms, celery, peppercorns, 3 dashi, dried chili peppers, onion 1, ginger, garlic, moderate.

Seasoning: cooking wine, soy sauce, dark soy sauce, sugar, Pixian bean paste, sweet flour sauce.

Steps: 1, chicken thighs chopped into pieces, chicken wings on each side of a few cuts, into a large container, add 4 tablespoons of cooking wine + 3 tablespoons of soy sauce + 1 tablespoon of dark soy sauce, fully scratched with your hands, marinate for about 10 minutes.

2, cut vegetables: onion cut into small pieces, celery leaves cut into small pieces, mushrooms sliced, peppers cut into pieces, green onions cut into rings, ginger shredded put aside.

_3, the pot into the appropriate amount of oil on medium heat, burn until 30% hot (hand on top of the pan is slightly hot) to marinate the chicken pieces and chicken wings into the pan and fry until both sides of the golden brown, Shen out of the standby.

4, the pan fried out of the chicken oil do not have to pour, and then pour a little oil on medium heat until fifty percent hot (reheat 2 to 3 minutes), pour peppercorns, dashi, dried chili peppers, green onion rings, ginger, garlic cloves, stir fry for a few moments, add 2 tablespoons of soybean paste + 1 tablespoon of sweet noodle sauce sautéed out of the red oil.

_5, then pour in the fried chicken, add 3 spoons of soy sauce + 1 spoons of dark soy sauce + 2 spoons of sugar stir-fry, pour boiling water does not exceed the surface of the chicken, turn on high heat and cook for 10 minutes.

6: Lay the chopped celery pieces, green pepper, onion cubes and mushroom slices on the surface of the chicken, cover the pot with a lid and simmer for 5 minutes, then open the lid and reduce the sauce over high heat for 2 to 3 minutes to make the soup thicker.

__7, before leaving the pot, add some coriander leaves, a pot away to eat it.