Roasted chicken leg with potato

condiments

600 grams of chicken legs and 6 fresh mushrooms.

300g potatoes and 200g mung beans.

Ginger slices 15g

Cinnamon 1 tablet

Illicium verum 1 capsule

condiments

2 tablespoons yellow rice wine, 2 tablespoons vegetable oil.

2 tbsp sugar, 4 tsp salt1.

Soy sauce 1 spoon

2 tablespoons soy sauce

300 ml of water

Steps of boiling chicken legs with potatoes

1. Wash the chicken legs and cut them into 4 pieces. Wash potatoes, peel them and cut them into hob blocks, about 4 cm in size. Wash mushrooms and drain. Wash the green beans, arrange them and cut them into 5 cm long sections.

2. Preheat the wok over medium heat, add oil, put cold oil and sugar in the wok and fry for 1-2 minutes until the sugar melts and turns light brown. Add ginger slices, cinnamon and star anise, and fry for another 30 seconds.

3. Add the chicken legs and stir fry until the meat color becomes darker. Then add salt and yellow wine and fry for 2 minutes until the smell of wine volatilizes. Add the soy sauce and stir well. Turn off the heat, cover the pot and stew for 10 minutes, stirring at any time.

4. Add potato pieces and mushrooms and stir well. Add light soy sauce and stir well. Add water to the potatoes after coloring. Cover the pot and cook for 10 minutes.

5. Add beans, stir well, cover the pot and cook for 15 minutes.