Ingredients :
- 2 chicken legs (whole)
- 3 tablespoons sugar
- 2 whole bulbs garlic (remove skin)
- Approximately 15 - 20 white peppercorns
- Warm water
- 1 piece star-anise (optional)
- 2 pieces hard-type beancurd (optional)
- 2 large hard-boiled eggs (optional)
Seasoning :
- 2 to 3 tablespoons dark soya sauce
- 1/2 teaspoon of salt
Directions :
- Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
- Once sugar fully caramelised, add chicken legs and let it “sear” for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
- To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.
This entry was posted
on Friday, April 17, 2009
and is filed under
Recipes : Chicken
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