Sautéed Chicken Legs

Overview

The sauce-roasted chicken legs are full of sauce flavor and tender.

Tags

• hot dishes
• home cooking
• chinese banquet
• preparing meals
• banquet dishes
• lunch
• dinner
• cooking wine
• dried chili pepper
• garlic
• light soy sauce
• onions
• oyster sauce
• pipa legs
• rock sugar
• soybean paste
• star anise
• sweet noodle sauce
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Chop the chicken legs into pieces, put them in a pot under cold water, add onion, ginger and cooking wine, bring to a boil and skim off the foam, remove and wash. Set aside.

   

2. 2 Pour a little oil into the pan, add rock sugar and stir-fry the sugar color.

   

3. 3 Stir-fry until maroon red, add a spoonful of sweet noodle sauce, a spoonful of soybean paste, and stir-fry over low heat until the sauce is fragrant.

   

4. 4 Add onion, garlic, star anise, bay leaves, and dried chili and stir-fry until fragrant.

   

5. 5 Pour in the blanched chicken thighs and stir-fry evenly.

   

6. 6 Add enough water, bring to a boil and simmer for about 20 minutes.

   

7. 7 Pick out the aniseed ingredients, onions and garlic.

   

8. 8 Add a little salt, oyster sauce, and light soy sauce to taste.

   

9. 9 Remove the juice over high heat.

   

10. 10 Sprinkle with chopped green onion, remove from pan and plate.