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عرب
Imperial chicken
1 serving
soak chicken legs for 1 hour in cold unsalted water. cut the chicken into pieces. cut the onion into small cubes. heat pork fat in a wok or pan and fry the chopped onions with ground ginger. add the chicken pieces and fry over high heat for 1-2 minutes until half cooked. pour in the rice wine, add the unrefined sugar and 0. 5 cups boiling water. bring to a boil, cover the pan and simmer for 1 hour over a low heat. when the liquid in which the meat is stewed thickens, drizzle with sesame oil and serve.
soak chicken legs for 1 hour in cold unsalted water. cut the chicken into pieces. cut the onion into small cubes. heat pork fat in a wok or pan and fry the chopped onions with ground ginger. add the chicken pieces and fry over high heat for 1-2 minutes until half cooked. pour in the rice wine, add the unrefined sugar and 0. 5 cups boiling water. bring to a boil, cover the pan and simmer for 1 hour over a low heat. when the liquid in which the meat is stewed thickens, drizzle with sesame oil and serve.
chicken - 500 g, pork fat - 2 tbsp. spoons, rice wine - 1 tbsp. spoon, or grape wine - 1 tbsp. spoon, onion - 1 pc., ginger root - 1 pinch, soy sauce - 2 tbsp. spoons, sugar - 1 tbsp. spoon, salt to taste
