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Poached Chicken Legs With Two Sauces

Gadget.Cook's picture
  Dipping sauce 1 Tablespoon
  Soy sauce 2 Tablespoon
  Chicken broth 2 Tablespoon
  Sesame oil 1 Tablespoon
  Chili paste 1⁄2 Teaspoon
  Oyster sauce 3 Tablespoon
  Ginger slices 6
  Water 6 Cup (96 tbs)
  Star anise 2
  Dried tangerine peel 1
  Green onions 2 (Including Tops)
  Salt 2 Teaspoon
  Chicken drumsticks 6

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.
serve or cold with sauce poured over it.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 756 Calories from Fat 284

% Daily Value*

Total Fat 32 g48.9%

Saturated Fat 6 g30.2%

Trans Fat 0.4 g

Cholesterol 337.2 mg112.4%

Sodium 7396.2 mg308.2%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.5 g9.9%

Sugars 2.4 g

Protein 95 g190.4%

Vitamin A 37.4% Vitamin C 58.2%

Calcium 13.7% Iron 38.9%

*Based on a 2000 Calorie diet

Poached Chicken Legs With Two Sauces Recipe