Lettuce Braised Spring Chicken Legs

Name: Lettuce Braised Spring Chicken Legs
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 750 g Spring chicken legs (bone joints removed); 150 g Lettuce leaves (washed and disinfected); 900 g Vegetable oil (actual consumption about 80 g); 25 g White sugar; 25 g Scallion; 25 g Ginger (tapped and loosened); 15 g Cooking wine; 4 g Salt; 5 g MSG; a pinch Soy sauce (for marinating and coloring); a pinch Sugar coloring; 750 g Chicken broth

Made with tender young chicken legs as the main ingredient, this dish is prepared by frying and braising, producing vibrant color and a fresh, fragrant flavor, garnished with lettuce leaves.

1h 30m

Easy

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Ingredients

Spring chicken legs (bone joints removed) 750 g

Lettuce leaves (washed and disinfected) 150 g

Vegetable oil (actual consumption about 80 g) 900 g

White sugar 25 g

Scallion 25 g

Ginger (tapped and loosened) 25 g

Cooking wine 15 g

Salt 4 g

MSG 5 g

Soy sauce (for marinating and coloring) a pinch

Sugar coloring a pinch

Chicken broth 750 g

Instructions

Marination and Frying

Remove the bone joints from the chicken legs, then marinate them with soy sauce and 5g of cooking wine. Heat a wok, add vegetable oil and heat until hot, fry the chicken legs until golden brown, then remove and drain excess oil.

Stir-frying Base Ingredients

Heat the wok again, add 25g of vegetable oil and heat, add the tapped ginger pieces and stir-fry, then pour in 10g of cooking wine, followed by white sugar, soy sauce, salt, and chicken broth. Adjust the mixture to a light red color with sugar coloring.

Stewing and Plating

Place the chicken legs into the soup, simmer over low heat for approximately 1 hour until the sauce thickens. Remove the chicken legs, arrange them in a circular shape on a serving plate, and garnish the edges with washed and disinfected lettuce leaves.