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Chicken legs with onions
How to make chicken legs in a pan in soy sauce according to a recipe for Chinese cuisine? To do this, the legs are fried and then stewed with onions in soy sauce with rice wine and spices.
chicken legs - 300 g, onions - 3 pcs., Peanut butter for roasting to taste, or corn butter to taste, ground ginger - 0.5 tsp, rice wine - 1 tbsp. spoon, or dessert wine - 1 tbsp. spoon, soy sauce - 2 tbsp. spoons, sugar - 2 tsp, Chinese powder 5 spices to taste, chicken broth - 2 tbsp, sesame oil - 1 tsp
Pour the prepared chicken legs with soy sauce, stir and let brew for about half an hour. Heat the vegetable oil in a wok or frying pan, fry the chicken legs until golden yellow, remove the fried chicken legs and let the excess oil drain. Cut 1 onion into cubes, 2 others into rings. In another pan, heat 2 tablespoons vegetable oil fry the onion cubes with ginger, pour in the soy sauce, rice or dessert wine and add the sugar and spices. Put the chicken legs in this mixture and bring to a boil. Then reduce the heat and simmer the chicken legs over a low heat under a closed lid until the meat is soft. Put the finished stewed chicken legs on the dish and keep warm. Lightly fry the onion rings so they remain slightly crisp inside and place them on the chicken legs. Drizzle the chicken legs with the sesame butter onions and serve.
