Ingredients
- 4 chicken legs
- some ginger slices
- some Chinese star anise
- some soy sauce
- some cinnamon
- some clove
- some salt
- 2 cups oil
- some Chinese prickly ash
- some stock
- some scallion sections
Preparation
Rub chicken legs evenly with Chinese prickly ash and salt, and put them in a bowl for about two hours. Put chicken legs in a small basin and add in soy sauce, clove, Chinese star anise, scallion sections, ginger slices and stock. Steam in a steamer till tender. Take out chicken legs and drain out.
When oil is 80 percent hot, put in chicken legs and deep-fry till golden yellow and take them out. The eaters may chop chicken legs into strips and dip them in salty Chinese prickly ash when eating.
