Far Eastern chicken

Name: Far Eastern chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 175 g each); 4 TABLESPOONS Soybean oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Asia sauce sweet-sour; 375 g Carrots; 1 (approx. 750 g) Pointed cabbage; 2-3 TABLESPOONS Soy sauce; 2 TABLESPOONS Sesame seed; 7-10 Tbsp Herbs

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 175 g each)
4 TABLESPOONS Soybean oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Asia sauce sweet-sour
375 g Carrots
1 (approx. 750 g) Pointed cabbage
2-3 TABLESPOONS Soy sauce
2 TABLESPOONS Sesame seed
7-10 Tbsp Herbs

Directions

1
Wash the legs and pat dry. Fry on both sides in hot oil until crispy. Season with salt and pepper and fry over medium heat for about 20 minutes. Spread with Asia Sauce for the last 5 minutes.
2
In the meantime peel the carrots and cut them into thin sticks. Clean and wash the pointed cabbage and cut into fine strips. Steam carrots in boiling salted water for about 7 minutes, blanch pointed cabbage for about 3 minutes and drain.
3
Clubs aside. Swivel the prepared vegetables in the frying fat. Season with salt, pepper and soy sauce. Roast sesame seeds until golden brown. Serve the vegetables and chicken legs sprinkled with sesame seeds and garnished with herbs.
4
It goes well with rice.