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Intro
2 boneless chicken legs (~500g)
½ red onion
3~4 slices of ginger
2 cloves of garlic
3 tablespoons light soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
½ teaspoon black pepper
Marinate in fridge for 20~30 minutes
Cook for 3 minute and flip
Cook for another 3 minutes
Pour in the remaining marinated sauce
Close the lid and simmer for 3~5 minutes
Sesame seeds (Optional)
Salt and ground black pepper to taste
Add 1 tsp paprika and stir
For the sauce add 4 tbsp tomato paste, 6 tbsp soy sauce and 2 tsp wholegrain mustard
Squeeze 4 garlic cloves
Add 2 tbsp honey and stir everything
Grease the pan with vegetable oil
Fry the chicken legs over medium heat for 2 minutes on each side
Add cooked sauce and stew over medium heat for 15 minutes
Turn the chicken legs over several times during cooking
Juicy chicken legs in original sauce are ready