How to Make Delicious Oyster Sauce Chicken with Pipa Legs at Home?

Q: What is the best way to ensure the chicken legs are well-cooked in this recipe?
A: Ensure the chicken legs are evenly browned during frying and then simmer them in the sauce on low heat until fully cooked and flavorful.

Q: Can I substitute the Shanghai green with another vegetable?
A: Yes, you can use similar green vegetables like bok choy or broccoli as a substitute.

Oyster Sauce Chicken with Pipa Legs


  • 2 stalks Shanghai green (bok choy)
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon premium chicken sauce (e.g., Tai Tai Le)
  • 5 slices ginger
  • 4 cloves garlic
  • A pinch of white sesame seeds
  • 3 teaspoons seafood soy sauce
  • A dash of dark soy sauce
  • Appropriate amount of black pepper
  • 5-6 small chicken legs
  1. Blanch the Shanghai greens and set aside.
  2. Blanch the chicken legs and set aside.
  3. Mix soy sauce, dark soy sauce, cooking wine, sugar, chicken sauce, oyster sauce, and a bit of black pepper to prepare the sauce.
  4. Heat oil in a pan, and sauté ginger and garlic. Add the chicken legs.
  5. Fry the chicken legs until golden brown on both sides, then add the prepared sauce and simmer on low heat.
  6. Continue to simmer until the sauce thickens and the chicken is well-flavored.
  7. Plate the dish and sprinkle with white sesame seeds before serving.
  • High in protein from the chicken legs
  • Contains vitamins and minerals from the Shanghai greens
  • Caloric content mainly from the chicken and sauce ingredients
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