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Drunk Chicken Legs

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Prep: 70 | Cook: 370 | Servings: 2



  1. Wash the chicken legs. And mix the salt, ginger powder and white pepper.
  2. Debone a chicken leg. Gather all the chicken meat in a small bowl and add the mixture you made in step 1. Mix with chicken legs well. Then place the chicken meat on the tin foil, wrap it up. Pickled for 1 hour.
  3. After 1 hour, put the chicken meat with tin foil in a steamer. Steam for 30 minutes.
  4. Meanwhile, add Chinses Angelica, Chinese wolfberry and 500 ml water into a pot. Turn your stove to a high temperature. After the water boiled, use low fire, cook for another 20 minutes.
  5. Prepare the HuaDiao Wine and rock sugar.
  6. Transfer the soup you made in step 4 to a big bowl. Add the HuaDiao wine and rock sugar in the big bowl. Stir for a while to make sure that the rock sugar melt away.
  7. Put the chicken meat with tin foil in the big bowl as well. Let it soak for about 6 hours. After that, you can take it out, remove the tin foil and serve.

Drunk chicken legs step 1 Drunk chicken legs step 2 Drunk chicken legs step 3 Drunk chicken legs step 4 Drunk chicken legs step 5 Drunk chicken legs step 6 Drunk chicken legs step 7


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