Braised chicken legs Chinese style

Ingredients for 4 servings:

• 4 chicken legs
• salt and pepper
• 1 onion(s)
• 1 piece(s) ginger
• 2 pieces star anise
• 3 chili peppers, dried
• 2 tbsp rapeseed oil for frying
• 250 ml chicken broth
• 1 tsp, leveled five-spice powder
• 1 tbsp soy sauce, dark
• 2 tbsp soy sauce, light
• 1 tbsp cooking wine, Chinese (or dry sherry)
• 1 tsp sugar
• Jasmine rice, cooked
• Vegetables, Asian (e.g. stir-fried peppers with onions)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel the onion, halve lengthwise, and slice into strips. Slice the ginger. Place the sauce ingredients in a mixing bowl and mix. Heat about 2 tablespoons of rapeseed oil in a large pan and fry the chicken thighs, seasoned with salt and pepper, until crispy and brown on all sides. Then add the onions, ginger, star anise, and dried chilies and fry. Add the sauce and let the chicken thighs simmer with the lid closed for half an hour. Then remove the chicken thighs from the pan and remove the skin. Thicken the sauce with a little cornstarch dissolved in cold water and bring back to a boil briefly. Serve the braised chicken thighs with cooked jasmine rice and Asian vegetables, and spoon the sauce over the thighs.