Wine-stuffed chicken legs

Overview

How to cook Wine-stuffed chicken legs at home

Soak the chicken legs in water and chop into small pieces.
Set aside the fermented wine juice and chop the onion, ginger and garlic.
Pour a little oil into the pot, add the chicken legs and stir-fry until they change color.
Add onion, ginger, garlic, and star anise and stir-fry until fragrant.
Add dark soy sauce and stir-fry until browned.
Pour in the cooking wine and fermented rice wine sauce until the chicken pieces are just covered. Bring to a boil over high heat, then turn to medium-low heat and simmer.
Cook until the soup is reduced and add appropriate amount of salt to taste.
Turn to high heat until the soup thickens. Turn off the heat and sprinkle some chopped chives.
Finished product
Finished product
Finished product