Poached Chicken Legs With Two Sauces Recipe
Ingredients
| Dipping Sauce l | ||
| Soy sauce | 2 Tablespoon | |
| Chicken broth | 2 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Chili paste | 1/2 Teaspoon | |
| Dipping Sauce II | ||
| 3 tablespoons oyster-flavored sauce | ||
| 6 thin slices fresh ginger | ||
| Water | 6 Cup (16 tbs) | |
| 2 whole star anise | ||
| 1 piece dried tangerine peel | ||
| 2 green onions (including tops) | ||
| Salt | 2 Teaspoon | |
| 6 chicken drumsticks | ||
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 hot or cold with dipping sauces.
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 hot or cold with dipping sauces.
Chef
