Specialty three-cup chicken

When I first joined the work, I ate three cups of chicken in Taiwan outside, and I thought it was particularly delicious , because the network was not developed, others told me that three cups were a cup of garlic, a cup of chili, and a cup of soy sauce, I actually believed it, but it tasted really delicious , and I kept doing it, and then added basil, and the flavor was really unique

Ingredients

Chickenthigh 1000 g

darksoysauce 1 scoop

lightsoysauce 2 scoops

rocksugar 40 g

garlic 2 heads

greenonion 1 section

Sichuanpepper 10 pieces

Ingredients 1 piece

salt 1 spoon

Cooking Instructions

1000g of chicken lute leg (I make more, the population is small, and the amount can be appropriately reduced)
According to personal habits, I usually divide one leg into 2 or 3 pieces (be careful not to be too small)
Pot under cold water and blanch
Remove and set aside
Spices ready
Pour oil into a wok and turn on the heat
Add rock sugar on slight heat, and pay attention not to paste after all the rock sugar is melted over medium and low heat
Stir-fry until golden brown
In this way, add the green onion and ginger
Add peppercorns
I added garlic as well
Add light soy sauce and equal parts cooking wine, and add a little dark soy sauce
After stir-frying evenly, pour in boiling water, do not pass the chicken, you can add the chili pepper (if you don't like spicy, you can add less)
Keep the heat on medium heat, keep boiling without covering, and turn at the right time
The more you simmer, the thicker the soup becomes
I prepared chopped basil (could have added more)
Add the chopped basil and salt and continue to simmer until the soup is less (adjust the amount of soup to your liking, but don't stick to the pot)
The leftover plate is unveiled, and the rice is dry