Simply Her (Singapore) - - Home & Food Recipes - By Sam Ang, chef of Pur­ple Sage

DI­REC­TIONS 1 To make the flavoured oil, heat the veg­etable oil in a wok. Add re­main­ing in­gre­di­ents and cook over low heat for 30min. 2 Rub the chicken legs with the flavoured oil, ginger, spring onions, ginger pow­der, corn­flour, salt and sugar. Wrap the chicken in a lo­tus leaf. Chill for 2 hours. 3 Leave the chicken at room tem­per­a­ture for 20min (so that the meat will be ten­der when it’s cooked) be­fore steam­ing it over high heat for 15min. Driz­zle Shaox­ing wine over and serve. 2 chicken legs, pat­ted dry 1 big knob (300g) young ginger, sliced 100g spring onions, cut into 3cm pieces 2 tsp ginger pow­der 1 tsp corn­flour 1 tsp salt 1 tsp sugar 1 lo­tus leaf 1 tbsp Shaox­ing wine IN­GRE­DI­ENTS For the flavoured oil: 300ml veg­etable oil 1 knob (200g) young ginger, sliced 30g gar­lic, sliced 30g shal­lots, sliced 50g spring onions, cut into 3cm pieces 1 pan­dan leaf, cut into 3cm pieces

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.