Home-cooked Orange Chicken Legs Recipe

After the Laba Festival, it's almost the New Year; today is Laba day.Rice porridge. Eating chicken (good fortune) on this day is a must!

In braised dishes, people often add various spices such as star anise,cassia bark, fennel leaves, etc.,

but these flavors can overshadow the meat's taste.After days of cooking like this, I've been thinking about trying something new; there's an orange from a few days ago in the kitchen,and today while tidying up, I found one that has rotted; it's such a waste!? But why not use the fresh part to braise chicken legs?

Of course, not the rotten ones.When making dinner tonight, I cleaned the chicken legs and cut-up oranges, and within half an hour, the orange-braised chicken legs were ready for the table.

　　Ingredients:：

　　6 drumstick chicken legs, one orange,a small amount of green onion, three cloves of garlic,two pieces of ginger, one tablespoon of low-sodium soy sauce,one tablespoon of premium soy sauce, an appropriate amount of olive oil, and

enough water.

Preparation steps:First, prepare the ingredients; soak the chicken legs in clean water to remove blood water, then wash them. Chicken legs should be soaked in clear water to remove blood water first.

Next, peel and cut one orange into pieces for later use.

3,In a flat-bottomed pan, add an appropriate amount of olive oil.

In the same pan,

place the chicken legs on medium heat until both sides turn golden brown, then set them aside.

Then, in another wok,

add a small amount of olive oil.

Sauté the green onion, ginger, and garlic until fragrant.

Next, add low-sodium soy sauce and premium soy sauce.Place the fried chicken legs back into the pot. Add enough water to cover the ingredients and cut-up oranges.

Bring the

large fire

to a boil, then switch to medium-low heat and simmer for 20 minutes or until desired consistency is achieved. Adjust seasoning according to taste.TIP: Chicken legs should be soaked in clean water first to remove blood water.