Main Ingredients:
Chicken legs: 2.
Auxiliary Ingredients:
Scallions: appropriate amount; Ginger slices: appropriate amount; Sichuan peppercorns: 1 tablespoon; Cooking wine: 1 bottle cap; Dried chili peppers: 3; Ice water: appropriate amount.
Seasoning:
Garlic: 2 cloves; Lee Kum Kee Premium Oyster Sauce: 3 tablespoons; Vinegar: 1 tablespoon; Thai chili pepper: 1.
Flavor: Garlic; Cooking Method: Steaming; Time: 45 minutes; Difficulty: Easy.
Steps for Steamed Chicken
Wash 2 chicken legs.
Add dried chili peppers, scallions, ginger slices, and Sichuan peppercorns to a pot.
Add cooking wine after boiling.
Add chicken legs and simmer on low heat for about 12 minutes. Then turn off the heat and let it sit for 10 minutes.
Prepare garlic sauce while cooking the chicken. Add minced garlic and Thai chili pepper rings to a small bowl.
Add 3 tablespoons of Lee Kum Kee Premium Oyster Sauce.
Add 1 tablespoon of vinegar and mix well.
Check if the chicken legs are cooked by inserting a chopstick. If there is no blood, it is done.
Take out the cooked chicken legs and soak them in ice water for about 20 minutes. The ice water I used was prepared by putting cold water outside (it was below 0 degrees Celsius in Northeast China).
The skin of the chicken legs soaked in ice water is tender and the meat is firm. Cut them into small pieces and repeat the same process for the other chicken leg.
Place them in a deep dish.
Pour garlic sauce over the chicken.
Now it’s ready to eat.
This steamed chicken is tender and juicy.
