Tabletop three-cup chicken

I always eat it in a restaurant, and I have never tried it myself at home, it sounds like a complicated dish but it's actually quite simple. If you like chicken, don't miss it! Super meal!

Ingredients

Chickenthighs Three

Sesameoil Appropriateamount

Nine-storytower Ahandful

darksoysauce Onespoon

Jinlansoysaucepaste Threespoonful

Rocksugar Asmallhandful

ginger Adozenslices

Garlic Appropriateamount

Redlabelricewine Eightspoons

Milletspicy two

Cooking Instructions

Material preparation~(/âˆ‡*) Because the supermarket near my house is closed, the chicken leg is bought by a colleague and has been chopped. Chicken thighs don't need to be peeled, if you don't like to eat them, feel free~
I forgot to take a picture :-( Hawkers, it's okay, it doesn't matter. Slice the ginger, cut more, I cut about a dozen slices, peel five or six garlic pieces, don't cut it, just press it with a knife.
Turn on the heat, heat the oil, add the ginger slices and fry them until they are slightly charred all around.
Add the garlic and rock sugar and reduce the heat. Stir constantly until the rock sugar melts, and the color is a little light caramel. Well, this step is the legendary fried sugar color. (Some recipes may be to add rock sugar to the stewed chicken, but I don't like it, I think the fried national sugar-colored dishes look more oily and appetizing)
Pour in the chicken thighs and stir-fry a few times.
Eight spoonfuls of red label rice wine
Three spoons of Jinlan soy sauce paste and one spoonful of dark soy sauce. Add the spicy cut millet, stir well, cover and simmer for 10 to 15 minutes.
The soup is almost dry, and when the sauce â†‘â†‘â†‘, add the nine-story tower. As followsâ†“â†“
Stir-fry a few times and simmer for 10 seconds. Drop black sesame oil around the pan, sprinkle with an appropriate amount of chopped basil, and stir well. (Crushed basil can be added or not added in order to increase the fragrance)
It's out of the pot~