Health benefits
Chicken legs: maintain healthy skin and mucous membranes
Ginger: reduce qi and stop vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Rock sugar: harmonizes the stomach
Ingredients
Chicken legs ( 5 pieces ) | Onions ( Several roots ) |
Ginger ( More than a dozen pieces ) | Garlic ( a whole ) |
Rice wine ( Eight tablespoons ) | Black sesame oil ( appropriate amount ) |
Light soy sauce ( Three tablespoons ) | Dark soy sauce ( One tablespoon ) |
Rock sugar ( Two tablespoons ) | Basil (nine-story tower ) ( A handful ) |
Red pepper ( Two sticks ) | Oil ( appropriate amount ) |
How to make three cups of chicken
1. All ingredients and seasonings are ready.Cut and peel the onions, ginger, garlic and peppers and set aside.
2. Wash and cut the chicken legs into pieces, put them in a pot of cold water and boil them.
3. Remove the blood foam from the pot.After blanching, drain the chicken pieces and set aside.
4. Combine 8 spoons of rice wine, 3 spoons of light soy sauce and 1 spoon of dark soy sauce, plus 2 Mix a spoon of rock sugar to make juice.The ratio of wine, soy sauce and rock sugar is 4:2:1.The spoon is the one you usually use to drink soup, as shown in the picture.
5. Heat the pot and add a little oil, then add a little black sesame oil.First add the ginger slices and stir-fry them until fragrant.The ginger slices are resistant to frying and will be fine if they become browned.
6. Add garlic cloves to the pot and continue to stir-fry until fragrant.
7. Add green onions and diced red pepper to the pot and stir-fry until fragrant.
8. Pour the prepared chicken pieces into the pot and stir-fry over high heat to remove the chicken skin.fat and fry until brown in color.
9. Pour in the prepared sauce, stir well, bring to a boil over high heat, then simmer over low heat cook.
10.Turn the chicken pieces over halfway through cooking.When the soup is almost dry, add basil leaves, cover and simmer for a while.
11. Pour some black sesame oil before serving.
12.Plate and eat!
Tips
1.Boil the chicken pieces in cold water to remove the blood and remove the fishy smell of the chicken.
2.The Taiwanese version of rice wine and black sesame oil is more authentic.I chose local rice wine and the taste is not bad.
3.Don’t add too much sesame oil when stir-frying.The chicken skin will release oil during the stir-frying process.
4.If the rice wine uses sweet fermented rice wine, reduce the amount of rock sugar.
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