Multi-Flavored Chicken Chunks
After frying, the chicken drumsticks are stir-fried with ginger, garlic, and chili, then slow-stewed in a clay pot for a rich, aromatic flavor.
Ingredients
Free-range chicken legs (washed and cut into chunks)
450 g
Ginger (washed and sliced)
1
Garlic (sliced)
8 cloves
Cilantro (washed and cut into small segments)
1
Dried chili (washed)
1
Cooking oil (for frying chicken chunks)
about 50 g
Cooking wine
to taste
Soy sauce
to taste
Sugar
to taste
Water
to taste
Instructions
1
Fry the Chicken Chunks
Wash and cut the chicken legs into chunks. Fry in hot oil until about half-cooked, then remove and drain. Slice the ginger and garlic; wash the chili; wash and cut the cilantro into small segments.
2
Stir-Fry and Simmer
Leave a little oil in the wok, saute the ginger and garlic until fragrant, then add the chili and chicken chunks and stir-fry. Add the cooking wine, soy sauce, sugar, and a suitable amount of water, and simmer for about 15 minutes until the chicken absorbs the flavors.
3
Finish in the Clay Pot
Heat the clay pot until hot, transfer the cooked chicken into it, sprinkle with cilantro, and serve.
