How To Boil Chicken Legs
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
- Lupin: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg chicken legs / drumsticks ((£3.00))
- 2 tbsp Hainanese paste OR 100g ginger ((£2.50/4)=(£0.63))
- 4 cloves of garlic, smashed ((£0.39))
- 2-3 onions, sliced in half ((£0.30))
- 1 chicken stock cube
- 1 tsp salt
Method
- To a large saucepan, add around 2 liters of just boiled water. Add the Hainanese paste or ginger, garlic cloves, onions and chicken stock cube. Season the water with salt and pepper. Stir to combine and bring to a low simmer.
- Place the chicken legs/drumsticks into the saucepan and cook for 20-25 minutes, or until the internal temperature of the chicken leg is 165°C/ 75°C.
- Carefully remove the chicken legs with tongs and place on a plate. Top with garnishes of your choice, I love to use crispy chilli oil, sesame seeds and chopped Thai basil. Add a crack of black pepper and enjoy!