Ingredients
- 2 – 4 whole chicken legs
- 3 stalks green onions, cut 2 inches long
- 1 shallot, roughly minced
- 4 cloves garlic, roughly minced
- 6 pieces ginger
- 1 cup chicken stock
- 1 tablespoon salt
- 1 tablespoon olive oil
- 2 cups long grain rice
- 1¾ cup chicken stock from the chicken legs pot
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- sea salt
- 2 drops sesame oil
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- ½ tablespoon chicken stock from the chicken legs pot
- 1 ½ tablespoon peanut oil
- 1 stalk green onions, finely chopped
- 2 tablespoons ginger, minced
- salt
- 2 tablespoons hot sauce
- 2 tablespoons ginger
- 3 cloves garlic
- 1 lime, juiced
- 1 teaspoon chicken stock from the chicken legs pot
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