Stewed Chicken Legs

Ingredients: 3 chicken legs; 1 slice of ginger; scallions; 2 tablespoons of light soy sauce; 1 tablespoon of Shanxi mature vinegar; salt;

Method :

1. Rinse the chicken legs and blanch them in water until the surface changes color. Take them out and rinse them with cold water;

2. Put an appropriate amount of water in the soup pot and add the blanched chicken legs. Add ginger slices and scallions, and pour in 2 tablespoons soy sauce. 1 tablespoon Shanxi mature vinegar, bring to a boil over high heat, then reduce to medium to low heat and simmer.

3. Cook until the chicken legs become soft and the skin cracks. Add a small amount of table salt. Cover and simmer over low heat for about 10 minutes until the chicken legs are fragrant.