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Sha Cha Chicken Legs Stew with Rice

Recipe by
40
Prep: 10 | Cook: 30 | Servings: 2

Ingredients

  • 150 grams rice
  • 1~2 chicken legs
  • 60 grams green pepper
  • 60 grams red pepper
  • 60 grams yellow pepper
  • 4 cloves of shallot
  • 1 teaspoon light soy sauce
  • 2/3 tablespoon peanut oil
  • 2 teaspoon HuaDiao wine
  • 1 teaspoon salt
  • 60 grams ShaCha sauce

Directions

  1. Prepare all the ingredients
  2. Wash the rice and gather it into a bowl. Add light soy sauce in the bowl and mix with the rice evenly.
  3. Debone the chicken leg(s). And cut the chicken meat into small sections. Pickled with salt and HuaDiao wine. Then cut the 3 types of peppers into small sections and shred the shallot.
  4. Add peanut oil in the wok. Turn your stove to a high temperature. When the oil is medium hot, add shallot, stir until fragrant.
  5. Add chicken leg meat. Stir-fry.
  6. We should keep stiring until the chicken leg meat change its color. Then add ShaCha sauce, continue to stir-fry for a while.
  7. Add the rice. Stir-fry for mixing them evenly.
  8. Add a little water in the wok. Don’t add more water, just immerse the chicken legs and rice. You can check the picture below.
  9. Cover with the lid. Use medium fire until the water is bioling. Then open the lid, poke a few holes on the rice using chopsticks or something. Cover with the lid again. And use lowest fire to cook for another 5 minutes.
  10. Open the lid and add the red, green and yellow pepper in the wok. Mix with the rice and chicken meat well. Cover with the lid and wait for about 1~2 minutes. Then transfer it out to a serve bowl, serve immediately.

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