Main Ingredients

Chicken Thighs

500g

Oil in Moderate Amount

Salt in Moderate Amount

Sugar in Moderate Amount

Onion in Moderate Amount

Ginger in Moderate Amount

Garlic in Moderate Amount

Anise in Moderate Amount

Soy Sauce in Moderate Amount

Method to Make Stewed Chicken Legs

1

Wash chicken thighs

2

Bring cold water to the pot

3

When the water boils, throw away the floating foam

4

Blanched chicken thighs are pulled out to control the water

5

Scallion, ginger, garlic, star anise and reserve

6

Pour oil in the frying pan, put in the white sugar

Steam in the sugar and sauté the sugar color

7

Steam in the sugar color until it reaches a reddish sauce, then pour in the chicken thighs and stir-fry evenly so that the surface of the chicken thighs is covered with the sauce

8

Put in the green onion, ginger, garlic, and star anise and continue to stir-fry for a few moments

9

Pour in the water, just over the chicken thighs and put in the salt, and then turn to a medium-low flame over a high flame to boil for 30 minutes

10

The chicken thighs should be covered in the sauce, so as not to cause the chicken to become too thick.

Take the soup dry out of the pot

Tips

Blanch chicken thighs should be cold water in the pot, blanch bleeding water.