Braised Chicken Legs

Overview

My children’s favorite braised chicken drumsticks are more delicious than the takeaway ones!

Raw material picture. 5 chicken legs, 3 spring onions, 1 small piece of ginger, 2 garlic heads, 2 star anise, 20 peppercorns, 1 strawberry, 1 small piece of cinnamon, 5 bay leaves, 3 dried chili peppers, wash and set aside. 5 pieces of rock sugar.
Slice the ginger and garlic, cut the shallot into long sections, and cut the pepper into small sections. Make a light cross on the chicken leg. Heat a little more oil in the pan and sauté the onions, ginger, garlic and pepper until fragrant.
Add the chicken legs and fry until they change color.
Add 3 tbsp cooking wine, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tbsp mature vinegar, stir-fry until evenly colored.
Add hot water to cover the chicken legs, add star anise, peppercorns, cinnamon, bay leaves and rock sugar, reduce to low heat and cook for 40 minutes, turning twice.
When the soup is reduced to half, add 1 teaspoon of salt and turn to high heat to reduce the soup.
Stir-fry slowly to coat the soup evenly.
Pick up with chopsticks and serve on a plate. Full of flavor and color!