Ingredients:

　　Three-color chicken1 whole (or use boneless chicken legs, 2 pieces)Dried shiitake mushrooms2 piecesRed bell pepperAs needed (or basil as needed)Wok-fry sauceHalf a cup of oil, 1 cup of rice wine, half a cup of sugar

Garlic

　　1 headChinese gingerSlices as neededWhite pepperPowder as neededSesame oil as neededRice wine for coloring(for coloring).

Steps:

1. Slice the shiitake mushrooms and red bell pepper, set aside.

2.ChickenWash and cut into small pieces, place in a container, add 1 tablespoon of rice wine, white pepper powder, ginger slices, and garlic, mix evenly and marinate for 20 minutes.Marinated chickenDiced

Pour the plant oil into a wok and heat to about 50% hot. Add the marinated chicken and the ginger slices and garlic used in the marinade, fry until half-cooked, then remove with a net spoon.

3. Place the fried chicken pieces in a clay pot, add 1 cup of rice wine, half a cup of soy sauce, sugar, a little bit of dark soy sauce, shiitake mushrooms, and bring to a boil over high heat, then switch to low heat and simmer for 10 minutes.Clay potClay potContinue cooking until the sauce thickens. Add nine-layered herb and sesame oil for seasoning before serving.Tip:

Using a cup of sesame oil to cook three-cup chicken is really quite greasy, so you can first fry the chicken pieces without adding more oil, then simmer with the other ingredients without adding extra oil, only drizzling some sesame oil at the end.

Use a cup of cooking oil to braise.Three cups of chicken.It can be quite greasy, you can pre-fry the chicken pieces in oil beforehand, so you don't need to add more oil during braising. Just drizzle some cooking oil before serving.