Cuisine
Taiwanese
Time
50 mins
Servings
6 people people
• Place the chicken legs in a pre-heated oven at 200°C for 15-20 minutes, turning once halfway through to brown on all sides. In the meantime heat your wok or pot over a medium heat and add the ginger. Cook for 2 minutes until lightly browned. Add the chopped spring onion and stir. Next add the rice wine and allow it to bubble up. Then add the rock sugar and let it melt through.
• Take the chicken out of the oven once browned and marinate it in the sesame oil and a pinch of salt. Then add it to the stock pot and cover with the chicken stock. Bring to a boil again.
• Cover and simmer over a medium heat for 30 mins. The soup is ready once the chicken legs are tender. To serve, shred the chicken and place in a bowl, and ladle the soup over the top. Garnish with spring onions.
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