Ingredient and Portion
Seared Chicken Whole Leg Recipe 幸福美满食谱
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Delicious and tasty chicken whole leg are great being pan seared. How do you get them not sticking to the wok? A must have recipe for this trick!
一道看似简单的煎鸡腿，可是有技巧的哦！每次煎的时候都把皮向下，这样煎的时候就不易粘锅了。
一道看似简单的煎鸡腿，可是有技巧的哦！每次煎的时候都把皮向下，这样煎的时候就不易粘锅了。
Ingredients：/ 材料：
2 chicken whole leg / 鸡全腿 2只
Condiments：/ 腌料：
1 tbsp oyster sauce / 蚝油 1汤匙
1 tbsp soy sauce / 生抽 1汤匙
1 tsp dark soy sauce / 黑酱油 1茶匙
2 tsp sesame oil / 麻油 2茶匙
2 tsp sugar / 糖 2茶匙
1 tsp pepper / 胡椒粉 1茶匙
1/2 tsp chicken powder / 鸡精粉 1/2茶匙
2 tsp corn flour / 粟粉 2茶匙
1 tbsp ginger juice / 姜汁 1汤匙
Sauce：/ 酱料：
1 tbsp chopped garlic / 蒜茸 1汤匙
2 tbsp Hoisin sauce / 海鲜酱 2汤匙
1 tbsp tomato sauce / 番茄酱 1汤匙
1/2 tbsp oyster sauce / 蚝油 1/2汤匙
1 tsp dark soy sauce / 黑酱油 1茶匙
1/2 tbsp soy sauce / 生抽 1/2汤匙
1 tsp sugar / 糖 1茶匙
4 tbsp water / 水 4汤匙
Garnishing：/ 装饰：
150g Xiao Bai Chai / 小白菜 150克
1/2 tsp salt / 盐 1/2茶匙
1 tbsp oil / 油 1汤匙
2 chicken whole leg / 鸡全腿 2只
Condiments：/ 腌料：
1 tbsp oyster sauce / 蚝油 1汤匙
1 tbsp soy sauce / 生抽 1汤匙
1 tsp dark soy sauce / 黑酱油 1茶匙
2 tsp sesame oil / 麻油 2茶匙
2 tsp sugar / 糖 2茶匙
1 tsp pepper / 胡椒粉 1茶匙
1/2 tsp chicken powder / 鸡精粉 1/2茶匙
2 tsp corn flour / 粟粉 2茶匙
1 tbsp ginger juice / 姜汁 1汤匙
Sauce：/ 酱料：
1 tbsp chopped garlic / 蒜茸 1汤匙
2 tbsp Hoisin sauce / 海鲜酱 2汤匙
1 tbsp tomato sauce / 番茄酱 1汤匙
1/2 tbsp oyster sauce / 蚝油 1/2汤匙
1 tsp dark soy sauce / 黑酱油 1茶匙
1/2 tbsp soy sauce / 生抽 1/2汤匙
1 tsp sugar / 糖 1茶匙
4 tbsp water / 水 4汤匙
Garnishing：/ 装饰：
150g Xiao Bai Chai / 小白菜 150克
1/2 tsp salt / 盐 1/2茶匙
1 tbsp oil / 油 1汤匙
Method
1.Marinate chicken whole leg with condiments for over-night.
将鸡腿肉加入腌料充份搅拌均匀，腌制隔夜。
2.Heat 2 tbsp oil in skillet, sear chicken whole leg with skin facing down in low heat until cooked, dish out.
烧热2汤匙油在镬里，将腌制的鸡腿放进镬里，皮向下。用小火半干煎烤至熟，盛起。
3.Heat 1 tbsp oil in wok, sauté garlic until fragrant, add in all other sauce ingredients and bring to boil in low heat till sauce thicken, dish out.
烧热1汤匙油爆香蒜茸，然后加入其余的酱料材料，用小火煮滚至浓，关火。
4.Boil water with salt and oil, use it to blanch Xiao Bai Chai until cooked, rinse with cold water and drain.
准备滚水加入盐和油，然后放入小白菜烫熟，盛起过冷水备用。
5.Arrange Xiao Bai Chai in serving plate, place seared chicken whole leg on top and pour sauce over to serve.
将小白菜排在碟子上，然后将鸡肉排上去，再淋上酱料即可马上享用。
将鸡腿肉加入腌料充份搅拌均匀，腌制隔夜。
2.Heat 2 tbsp oil in skillet, sear chicken whole leg with skin facing down in low heat until cooked, dish out.
烧热2汤匙油在镬里，将腌制的鸡腿放进镬里，皮向下。用小火半干煎烤至熟，盛起。
3.Heat 1 tbsp oil in wok, sauté garlic until fragrant, add in all other sauce ingredients and bring to boil in low heat till sauce thicken, dish out.
烧热1汤匙油爆香蒜茸，然后加入其余的酱料材料，用小火煮滚至浓，关火。
4.Boil water with salt and oil, use it to blanch Xiao Bai Chai until cooked, rinse with cold water and drain.
准备滚水加入盐和油，然后放入小白菜烫熟，盛起过冷水备用。
5.Arrange Xiao Bai Chai in serving plate, place seared chicken whole leg on top and pour sauce over to serve.
将小白菜排在碟子上，然后将鸡肉排上去，再淋上酱料即可马上享用。
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