Oyster Sauce Chicken with Pipa Legs
Notes
Ingredients:
- 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
- Blanch the Shanghai greens and set aside.
- Blanch the chicken legs and set aside.
- Mix soy sauce, dark soy sauce, cooking wine, sugar, chicken sauce, oyster sauce, and a bit of black pepper to prepare the sauce.
- Heat oil in a pan, and sauté ginger and garlic. Add the chicken legs.
- Fry the chicken legs until golden brown on both sides, then add the prepared sauce and simmer on low heat.
- Continue to simmer until the sauce thickens and the chicken is well-flavored.
- 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