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Poached Chicken Legs With Two Sauces's picture
  Soy sauce 2 Tablespoon
  Chicken broth 2 Tablespoon
  Sesame oil 1 Tablespoon
  Chili paste 1⁄2 Teaspoon
  Oyster flavored sauce 3 Tablespoon
  Thin fresh ginger slices 6
  Water 6 Cup (96 tbs)
  Whole star anise 2
  Dried tangerine peel piece 1
  Green onions 2 (Including Tops)
  Salt 2 Teaspoon
  Chicken drumsticks 6

Preparation Combine dipping sauce ingredients in separate bowls and set aside.
Crush ginger with the flat side of the cleaver.
Cooking Combine water, ginger, star anise, tangerine peel, green onions, and salt in a large pot and bring to a boil.
Add chicken and heat just to simmering.
Cover and simmer for 15 minutes or until meat near bone is no longer pink when pierced.
Remove chicken from liquid and drain well.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 752 Calories from Fat 283

% Daily Value*

Total Fat 32 g48.7%

Saturated Fat 6 g30.1%

Trans Fat 0.4 g

Cholesterol 337.2 mg112.4%

Sodium 7324 mg305.2%

Total Carbohydrates 16 g5.3%

Dietary Fiber 2 g7.9%

Sugars 6.8 g

Protein 94 g188.5%

Vitamin A 35.6% Vitamin C 56.7%

Calcium 12.3% Iron 38.1%

*Based on a 2000 Calorie diet

Poached Chicken Legs With Two Sauces Recipe