Split the chicken legs into small pieces.Wash and chop them, then marinate with white pepper powder, cooking wine,soy sauce, ginger slices for about ten minutes.Pepper the chicken legs with white pepper powder, cooking wine,soy sauce, ginger slices for about ten minutes.slice the green, red, and yellow bell peppers (using whatever you have on hand),remove the skin from the carrot and potato and cut them into small cubes,and slice the onion.In a wok, heat oil over medium heat, then add the chicken pieces and stir-fry until

the chicken releases oil and turns golden brown.Add the carrot cubes, potato cubes, and onions with the chicken and stir-fry.Add sugar, turmeric powder, sanda sauce, oyster sauce, and sugar,stir-fry evenly.Pour in water but do not cover the meat, bring to a boil over high heat,then transfer to a ceramic pot, simmer on low heat with the lid on for about fifteen minutes until the chicken is tender.Switch to high heat, add the green, red, and yellow bell peppers,

add chicken essence, season to taste,cover and boil until thickened, then serve.Chicken legs should be selected as they are more tender.

I used fresh river frogs for the first time, feeling the meat was tough.So this time I used frozen chicken legs, which were indeed tender and delicious.Adding some mushrooms would enhance the flavor.

Turmeric powder can be added or omitted; it will make the color closer to the restaurant's product.Rice leg meat, ginger, green (red, yellow) bell peppers, carrot, potato, onion, soy sauce,salt, chicken essence, sugar, white pepper powder, cooking wine, oyster sauce, sanda sauce, turmeric powder.

Add water but do not cover the chicken, bring to a boil over high heat and adda clay pot.Use low heat, cover the pot, and simmer until the chicken is tender (about 15 minutes).

7|Transfer to high heat, add pieces of green, red, and yellow peppers, andadd MSG.Season well, then cover and cook until it boils and thickens slightly.

1|Chicken legs should be used for better texture.The first time I used fresh riverfrogs,I found them tough.This time using frozen chicken thighs, they turned out tender and flavorful.

2|Adding somemushroomswould enhance the flavor.

3|Saffron powder can be added or omitted; it gives a color closer to the store-bought version.

Rib: 3 chicken thighs, ginger, green (red, yellow) peppers, carrot, potato, onion, soy sauce, salt, MSG, sugar, whitepepper,milk alcohol, oyster sauce, dark soy sauce, saffron powder