John Myers
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Asian: Szechuan Style Chilli Chicken Legs
The perfect asian: szechuan style chilli chicken legs recipe with a picture and simple step-by-step instructions.
- 500 g Chicken legs fresh
- 2 tsp Soy sauce light
- 1 tsp Soy sauce dark
- 1 tbsp Rice wine
- 1 tbsp Pepper
- 1 tbsp Sugar
- 2 tsp Cornstarch
- 2 tbsp Cucina olive oil
- 3 Garlic cloves chopped
- 3 Spring onions fresh
- 4 depending on the sharpness Separate Chilli, watered
- 2 tbsp Yellow bean paste (miso)
- 150 ml Chicken broth or Chinese broth
Small note:
- In China, the chicken legs are chopped up with the bones for this dish. We removed the bone and then cut the meat into small pieces. But you can also use chicken breast fillet.
Marinate:
- First detach the meat from the bone, cut it into bite-sized pieces and place in a bowl.
- Now mix the meat with pepper, sugar, the two soy sauces, rice wine and cornstarch and marinate for about 30 minutes.
- Preheat the WOK and heat the oil in it. Now fry the marinated meat on all sides until it has turned a light brownish color. Take out and keep warm.
- Strip the garlic cloves and cut into fine cubes. Cut the spring onions into rolls and divide into white and green.
- Now you have to be really careful, otherwise the whole thing burns up. Because now the garlic, the white parts of the spring onions, the finely chopped and pitted chilli and the yellow bean paste are added. The whole thing about 30 seconds. fry.
- Now add the meat again and stir for about 1-2 minutes and pour in the chicken broth. Bring to the boil, cover with the lid and let simmer on medium heat for 5-6 minutes, stirring occasionally.
- We had rice with it, over which I sprinkled the green parts of the spring onion. If you like it spicier, simply increase the amount of chilli and yellow bean paste. I just say GOOD APPETITE
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