4 Chicken Leg Quarters
Oil for frying
Brown chicken pieces on both sides in hot wok
3 Star Anise
4 T Soy Sauce
4 T Rice Vinegar
4 T Chinese Rice Wine
3 T Splenda (or sugar)
White Pepper to Taste
Salt to Taste
1 ½ tsp Thick-N-Thin Not Starch
1 C Chicken Broth
Mix all above in a small saucepan. Heat and stir until thickened.
Pour over the browned chicken in the wok, cover and simmer for 30 minutes, or until chicken is tender. This is excellent!!
Don’t be afraid of this…..it is excellent (but I don’t know if kids would eat it).
You could also make it with chicken breasts – I just like legs better.
I serve this with white rice – and I live alone, so I don’t have to share.
Thursday, October 1, 2009
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