Chive Chicken

Put the chicken legs in cold water and add a little cooking wine to remove the fishy smell.

Blanch until the water just boils and the chicken skin is obviously tight, then take it out.

Add some more hot water to the pot, add chicken legs, green onions, ginger slices, turmeric powder, salt, and cooking wine to add color and flavor to the chicken legs.

After the fire comes to a boil, turn to medium-low heat and simmer for 7-8 minutes, then take out and let cool. (The time is generally controlled within 10 minutes)

Take a small bowl, add fresh soy sauce, oyster sauce, a little vinegar, sugar, salt and sesame oil and mix into a bowl of juice.

Chop the leeks into sections.

Remove the bones from the cooled chicken legs, chop them into pieces, and place them on a plate.

Drizzle bowl juice around.

Sprinkle leeks over chicken. (If you like spicy food, you can add more chili)

Heat the wok, add a little oil to heat, and pour it on the leeks.

Finished product pictures

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