Poached Chicken Legs With Two Sauces
|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)|
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.