Stir-fry Chicken Legs
6 chicken legs
10g ginger finely chopped
1 clove garlic
Black pepper – seasoning
3-4 tbsp dark soy sauce
½ tsp salt
2 tbsp sunflower oil
1 tbsp Chinese rice wine, red wine or dark vinegar
- Remove skin from chicken rolling the legs in the salt until covered or all salt is used.
- Heat oil in a pan or wok. Add ginger and place the drumsticks in on a medium heat turning frequently so all sides are cooked. This should take approximately 5 minutes.
- Add 100ml of water and the soy sauce, garlic, black pepper. Turn chicken over and reduce heat.
- Cover with lid and stew for 10-15minutes. In the middle of this turn chicken over and add a little water if the dish is getting dry as there should still be some sauce left in the bottom at the end.
- Add Chinese rice wine or vinegar etc and cook for a further minute.
Serve with rice and vegetables.
The wine will be alright even for those who are trying to avoid alcohol as the alcohol will evaporate in the cooking process.
Good for: cold in the stomach or those with poor appetite. Patients who suffer from loose bowels or polyuria (frequent urination) as it warms the blood.
Bad for: people with heat.
