This is the most authentic way I remember from Master Chef Guy I learned from. The picture above is mine.

　　Leg of chickenCut and blanch to remove bloodBloodWater

Put cooking oil in a pot, add ingredients when it's not yet hotGingerSlices pan until fragrant, then add garlic and stir-fry until soft

Add redchili peppersAnd scallions to sauté, then addChicken meatStir-fry until fragrant. Add 8 spoons of rice wine,Soy sauce4 spoons, sugar (or rock sugar) 2 spoons, cover and simmer until the liquid is absorbed

PreheatClay potHeat the clay pot, add chicken pieces then turn off heat. Add hot sesame oil, coriander, cover and braise for 10 seconds