Poached Chicken Legs With Two Sauces Recipe

Poached Chicken Legs With Two Sauces picture

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Dipping sauce1 Tablespoon
 Soy sauce2 Tablespoon
 Chicken broth2 Tablespoon
 Sesame oil1 Tablespoon
 Chili paste1⁄2 Teaspoon
 Oyster sauce3 Tablespoon
 Ginger slices6
 Water6 Cup (96 tbs)
 Star anise2
 Dried tangerine peel1
 Green onions2 (Including Tops)
 Salt2 Teaspoon
 Chicken drumsticks6

Nutrition Facts

Serving size: Complete recipe

Calories 756 Calories from Fat 284

% Daily Value*

Total Fat 32 g48.9%

Saturated Fat 6 g30.2%

Trans Fat 0.4 g

Cholesterol 337.2 mg

Sodium 7396.2 mg308.2%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.5 g9.9%

Sugars 2.4 g

Protein 95 g190.4%

Vitamin A 37.4% Vitamin C 58.2%

Calcium 13.7% Iron 38.9%

*Based on a 2000 Calorie diet

Directions

Combine dipping sauce ingredients in separate bowls and set aside.
Crush ginger with the flat side of the cleaver.
Cooking Combine water, ginger, star anise, tangerine peel, green onions, and salt in a large pot and bring to a boil.
Add chicken and heat just to simmering.
Cover and simmer for 15 minutes or until meat near bone is no longer pink when pierced.
Remove chicken from liquid and drain well.
serve or cold with sauce poured over it.
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