Ingredients: smallthighs 9 pieces,soy sauce 1/2 cup, hu dou jiu (flower wine) 1/2 cup, oil 1.5 tablespoons, sugar 2 tablespoons,ginger1 piece, garlic 3 cloves, spring onions 2 stalks.Ginger. Remove the skin from the chicken thighs and score them a few times to allow better seasoning penetration.

. (My family does not eat chicken skin, so I removed it. If you prefer, you can skip this step.)

. Cut the ginger into slices, peel the garlic.. Heat oil in a wok, fry the ginger and garlic until fragrant.）

. Place the chicken thighs in the pan and fry until slightly colored.

. Pour in soy sauce, hu dou jiu (flower wine), and sugar, bring to a boil.

. Reduce heat to medium-low.

. Continue cooking until the chicken is fully cooked, with a thicker sauce. Turn occasionally to ensure even browning.

. Cut the spring onions into small pieces.. Sprinkle the chopped green onions over the dish for additional aroma.Cook the chicken legs until they are fully done, with the sauce becoming thicker. Flip a few times to ensure even coloring.

7. Chop the spring onions into small pieces.

8. Sprinkle with chopped green onions to add aroma.