Cōng Shāo Jī Tuí - 葱烧鸡腿
chicken legs with spring onion
Ingredients:
4 chicken legs
1/4 tsp salt
10 spring onions
6 cm jahe
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp palm sugar
1/4 tsp white pepper
125 ml water
Preparation:
Debone the chicken legs. Halve the spring onion and slice the jahe thinly. Flatten the meat and sprinkle the salt over it and let it rest for 5 minutes.
Heat a pan and place the meat, skin side down, in it and fry it until the skin is golden brown. Then turn the meat over and fry it until brown and scoop it out of the pan.
Then add the spring onion and jahe and fry it until the spring onion starts to soften. Then place it on the spring onion with the skin side up. Mix the soy sauces with the water, pepper and palm sugar and add to the pan and bring to the boil.
Then simmer on medium heat and covered for 6 minutes. Then turn the meat over and fry for another 3 minutes, uncovered, and until the sauce has thickened. Then slice the meat and serve with the spring onion.