Braised Chicken Legs with Carrots and Yams

Overview

Slightly spicy, the carrots are sweet and glutinous, the yam powder is not rotten, and the chicken legs are fragrant and tender.

large chicken legs, please chop the seller into medium-sized pieces and wash away the blood.
Just enough water in the pot.
Blanch it and take it out.
Rinse off the scum and set aside.
Heat an appropriate amount of oil in a pot, stir-fry ginger, onions, garlic, dried red pepper, Sichuan peppercorns, and rock sugar.
Add chicken pieces.
Season with appropriate amount of salt, light soy sauce, dark soy sauce and oyster sauce.
Stir fry.
A spoonful of Pixian bean paste.
Stir-fry to coat evenly.
Pour enough boiling water to cover the chicken pieces.
Simmer over medium-low heat for 15 minutes.
Cut carrots into hob pieces.
Peel the yam and cut into cubes.
Add yam and carrot.
Continue to simmer for 15 minutes.
Scallions, millet and pepper.
Add chives and millet pepper to the pot.

$Braised Chicken Legs with Carrots and Yams step 18$
Stir fry, turn off the heat and serve.
Finished product.
Finished product.