Ingredients:
2-3 chicken legs,
appropriate amount of green onions,
appropriate amount of shallots,
cornstarch
seasoning:
salt to taste
1tbsp oyster sauce,
white pepper,
1tbsp light soy sauce,
sesame sesame oil,
rice wine”
“Step 1: Debone the chicken legs and cut them into pieces (not too small). If you don’t like the chicken skin, you can remove it, but I personally think it tastes better with the chicken skin on.”
“Step 2: Marinate the cut chicken legs, add salt, oyster sauce, white pepper, cornstarch, light soy sauce, and sesame sesame oil (all sweeteners are added according to the amount of ingredients
“Step 3: Add the marinated chicken, mix well, then seal with plastic wrap and marinate in the refrigerator for 30-60 minutes.”
“Step 4: Cut green onions and shallots into rings and set aside. Green onions are the soul of this dish, so they cannot be left out. Combining green onions with shallots will make the onions more fragrant and fragrant.”
“Step 5: Add a small amount of cooking oil to the pot. When the oil is hot, add the marinated chicken legs and fry until slightly browned and colored (you can add a little dark soy sauce as appropriate
“Step 6: Add an appropriate amount of rice wine, then cover the lid and simmer over low heat for 3-5 minutes (when the juice is reduced and cooked).”
“Step 7: Add the chopped green onion rings, cover the pot and simmer for 2 minutes (mainly to allow the green onions to fully release their fragrance).
Step 8: Finally add the shallots and stir-fry evenly before serving.”
