Malan Three-Cup Chicken

Dried Malan greens, about 50 grams. Rinse with running water.

Cleaned and soaked.

After soaking for about 20 minutes.

Debone the chicken thighs and cut into cubes. Personally, I feel that chicken thighs are not as tasty as a whole fresh chicken, so you can use half a chicken as a substitute.

Cut into pieces about this size.

Use an appropriate amount of ginger and garlic. Smash the garlic cloves. Heat oil until smoking, then add the ginger and garlic to sauté.

Add the chicken pieces and stir-fry.

Make sure to stir-fry until all the moisture has evaporated. At this point, the chicken is almost cooked.

Add 4 tablespoons of cooking wine.

Add 2 tablespoons of dark soy sauce.

Add 2 tablespoons of light soy sauce.

Add all the seasonings according to your taste. You can start with less and add more before serving after tasting.

Stir-fry the above seasonings until well combined and colored.

You can add chili to enhance the flavor. Here I pretend to add chili, but actually I took it out because my child can't eat spicy food.

Add the drained Malan greens and stir-fry briefly.

Add one bowl of water.

Add an appropriate amount of xylitol, or you can use sugar or rock sugar.

Make sure the water covers the chicken.

After boiling, reduce the heat and cook until it reaches this color.

Increase to high heat to reduce the sauce.

Plate the dish.

Plate the dish.