Fire-Grilled Chicken Legs in 30 Minutes

A very tasty and rich Chinese dish in 30 minutes! Chicken legs in a cauldron over a fire are an ideal lunch or dinner for a large friendly company. Poultry meat prepared in this way has a special taste due to the subtle aroma of the fire.
cook time: 40 min
Zoe Kendrick
Fire-Grilled Chicken Legs in 30 Minutes

Nutrition Facts (per serving)

132
Calories
8g
Fat
7g
Carbs
11g
Protein

Ingredients (5 portions)

Basic:

Onion (small size or 2-3 large) 5 pc
Garlic 10 clove
Sugar 1 tsp
Corn starch (with a slide) 1 tsp
Green onions (taste) 70 g
Carrot (small or 1-2 large) 4 pc
Vegetable oil (60-80 ml.) 80 ml
bell pepper 5 pc
Sesame (optional) 2 tsp
Soy sauce 100 ml
Chicken legs 3 pc
Ginger powder 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make chicken legs in a cauldron over a fire? Prepare all the products listed on the list. Instead of chicken legs, you can use a whole chicken if you wish. The amount of vegetables can be adjusted to your own taste.

Step 2

Step 2
So, rinse the legs under running cold water and dry with paper towels. If necessary, remove any remaining feathers from the meat first. Cut the legs into small portions.

Step 3

Step 3
Peel the onions, carrots and garlic. Remove the center and seeds from bell peppers. Wash the vegetables in cold water and dry.

Step 4

Step 4
Cut the carrots into thin slices, as in the photo. In general, the method of cutting vegetables can be any. Chop the onion into large cubes and the bell peppers into feathers or squares. Leave small cloves of garlic whole, and cut large cloves into two to four pieces.

Step 5

Step 5
Install the cauldron. Pour in the vegetable oil and heat it well over high heat. Using a slotted spoon, pour hot oil over the edges of the cauldron. Be careful not to get burned!

Step 6

Step 6
Place the vegetables in the cauldron. Cook over high heat, stirring constantly until the onion is translucent. Do not leave onions, carrots and peppers in the cauldron for too long. Vegetables should have a crunch.

Step 7

Step 7
Also, so that during the cooking process the vegetables are fried and not stewed, I fry them in a cauldron in 2-3 stages in small portions.

Step 8

Step 8
Use a slotted spoon to catch the finished vegetable mixture into a separate plate.

Step 9

Step 9
Add the chicken to the remaining oil.

Step 10

Step 10
Cook over high heat, stirring constantly, until a golden, delicious crust appears.

Step 11

Step 11
Next, reduce the flame under the cauldron to minimum, cover the chicken with a lid and leave for 20-30 minutes. During this time, purchased chicken will reach full readiness. Open the lid every 5 minutes and stir everything. If the meat begins to burn, then pour in a little water (literally half or a quarter of a glass).

Step 12

Step 12
During this time, pour the soy sauce into a suitable-sized bowl, add starch and sugar. Stir until smooth.

Step 13

Step 13
Add fried vegetables to the chicken and pour in soy sauce.

Step 14

Step 14
Stirring continuously, leave until the sauce thickens. Taste for salt and add salt to taste if necessary.

Step 15

Step 15
Sprinkle the finished dish with finely chopped green onions.

Step 16

Step 16
If desired, sprinkle with sesame seeds when serving.

Additional rubrics

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