The legendary “three cups of chicken” finally came out today. In fact, it’s not difficult at all. It’s just that I stick to traditional practices and don’t bother to try. This trial was really delicious. More than 1 kg of chicken legs were swept away. I regret not doing it a few years earlier.


600g chicken wing root
Half green pepper
Half a red pepper
500g wine
15g soy sauce
30g raw soy sauce
1 basil leaf
1 garlic
1 ginger
2 shallots
A little salt
A little sesame oil


Step 1
Soak chicken wing roots in water for 10 minutes;

Step 2
Chop in half;

Step 3
Boil in a warm water pot to avoid floating foam;

Step 4
Side dishes are ready: fresh basil leaves, green peppers and red peppers are cleaned, one garlic is peeled, and only juice is taken for wine brewing;

Step 5
Basil off, green and red pepper to seed and cut into pieces;

Step 6
Pour a little oil into the wok, put garlic, ginger and scallion into the wok, and stir fry to make the flavor;

Step 7
Stir fry chicken legs for 2 minutes;

Step 8
Pour in wine, soy sauce and raw soy sauce, boil over high heat, turn to low heat, cover and stew; Color the old soy sauce, freshen the raw soy sauce, make enough wine, and don't add water;

Step 9
The soup is fragrant, the chicken is soft and rotten, and the green and red peppers are mixed in the pot to change color;

Step 10
Basil into the pot, all soaked in the soup, stew for 1 minute, release the fragrance, add salt and sprinkle a little sesame oil before starting the pot.