4 (or 1 ½
lb) Chicken legs (or 8 drumsticks)
1 pinch Salt
½ teaspoon Sugar
¼ teaspoon Black pepper
10g Ginger, shredded
2 teaspoon Cornstarch
½ Onion
1 Green pepper |
1 Tablespoon Oil
1 teaspoon Ginger, minced
1 teaspoon Garlic, minced
2 Tablespoon Whole black bean
1 teaspoon Soy sauce
½ teaspoon Dark soy sauce
½ teaspoon Oyster sauce
¼ cup Water
1 teaspoon Cornstarch
2 Tablespoon Water (cold) |
Directions:
1. Cut chicken into 1” thick pieces. Use sharp knife
to avoid crushed bones.
2. Marinade chicken with salt, sugar, black pepper, shredded
ginger and cornstarch. Marinade for at least 30 minutes
3. Cut onion and green pepper into bite-size pieces.
4. In a large skillet or wok, heat oil over medium-high heat,
cook minced ginger, minced garlic, and whole black beans for
1 minute.
5. Add chicken, stir and cook until the outer layer is slightly
cooked. Add soy sauce, dark soy sauce, and oyster sauce. Add
water, reduce heat to medium, cover and cook for 5 minute.
6. Stir in onions and green peppers. In a small bowl, mix
together cornstarch and cold water. Add cornstarch mixture
to chicken.
7. Cook until sauce is thickened, serve hot.
** This recipe was created by reducing
the quantity from a bulk amount to 4 servings. This approximation
is for your reference and the result may vary. Cooking time
may vary. If you have any comments, please send us an email:
recipes@donaldsmarket.com**
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