姜丝白菜鸡腿煲 Gingery Claypot Chicken Leg with Napa

常常下雨的时候我都会想要来一锅姜丝鸡腿煲，因为简单，好吃，又暖胃！而且食材还是家里常备的，赶快收藏起来吧！嘻嘻

为什么你会喜欢这道菜？

这么一锅其实只加一点水哦，多数的鲜甜汤汁都是满满当当的白菜贡献的！煮的烂糊糊的白菜加上香香嫩嫩的鸡腿肉，香菇和当归的香醇也被融入鸡汤里，搭配一大把的炸姜丝，谁不鲜掉眉毛呢？嘻嘻

所需要的食材

料理步骤一的食材：

• 1/3 颗 洋葱
• 1/4 颗 白菜
• 3朵 干香菇
• 1 tsp 盐
• 香菇水

料理步骤二的食材：

• 50g 姜丝
• 2个 全鸡腿
• 20g 姜粒/厚片
• 3-4 颗 蒜瓣
• 2 根葱白

料理步骤三的食材：

• 2片 当归
• 20 粒 白胡椒
• 一小把 枸杞
• 葱姜蒜（煎过）
• 煎鸡腿
• 1tbsp 鸡油
• 1 tbsp 米酒

辣葱油：

• 鸡油
• 2个 小辣椒
• 2根青葱
• 1-2 tbsp 酱油

备料重点

全鸡腿 ——

鸡腿必须要用盐和胡椒粉腌制隔夜哦，否则吃起来没这么嫩和入味~

~ 视频教程 ~

料理步骤

鸡腿煲步骤一：

1. 把洋葱块，白菜，香菇，统统放进锅子里
2. 撒上盐和淋入香菇水
3. 大火滚开后，中小火煮10分钟

鸡腿煲步骤二：

1. 用大约1-2汤匙的油把姜丝炒至金黄，取出备用
2. 同个锅子，来煎鸡腿肉，维持中火，先煎鸡皮那一面
3. 中途把剩下的姜，蒜，葱白也一起放进去，和鸡腿一起煎至金黄
4. 鸡腿皮上色以后，煎另外一面，只需要煎至变色即可，不用煎到全熟哦~

鸡腿煲步骤三：

1. 这时候炖白菜的时间应该到了，
2. 加入当归，碾碎的白胡椒粒，枸杞，姜葱蒜，最后盖上鸡腿
3. 淋入一汤匙的锅子里剩下的香油
4. 小火炖煮15分钟，
5. 在最后剩下5分钟时倒入米酒
6. 开锅时放上炸好的姜丝就好啦！

辣葱油：

• 用剩余的鸡油，放入青葱碎，辣椒碎，小火升温
• 直到油开始滚开，放入1-2汤匙的酱油
• 再煮个10秒
• 起锅！

Print Recipe

Rainy days always make me crave for a pot of gingery, heartwarming chicken dish—and this claypot chicken legs stew is what I would always do. It’s simple and so delicious that make my belly happy as well! And since the ingredients are all pantry staples, I guess you want to save this recipe, am I right! HEHE!

Why would you love this dish?

Just little water goes into this pot—the rest of the rich, savory broth comes straight from the napa cabbage! Soft, juicy cabbage, tender chicken legs, and the deep umami of dried shiitake and angelica infusing the soup… all crowned with fried ginger slices. Tell me, who could possibly resist?

All you need

Ingredients for Part 1 of cooking:

• 1/3 no Onion
• 1/4 of Napa cabbage
• 3 pc Dried shiitake
• 1 tsp Salt
• Shiitake water from soaking it

Ingredients for Part 2 of cooking：

• 50g Shredded ginger
• 2pcs Chicken legs
• 20g Ginger cubes/ thick slices
• 3-4 Garlic cloves
• 2 stalks Scallion bulbs

Ingredients for Part 3 of cooking：

• 2pcs Angelica
• 20nos White pepper
• 2tbsp of goji berries
• Pan-fried scallion, ginger, garlic
• Chicken legs
• 1tbsp Chicken oil
• 1 tbsp Rice wine

Scallion chili oil：

• Chicken fat
• 2no Chili padi
• 2 stalks Scallion greens
• 1-2 tbsp Soy sauce

Ingredients Notes

Whole chicken legs ——

Chicken legs must be marinated overnight with salt and pepper, otherwise they won’t be as tender or flavorful if you cook it straight.

~ Video Tutorial~

Steps of cooking

Claypot chicken legs

Part 1:

1. Add the onion chunks, napa cabbage, and shiitake mushrooms into the pot.
2. Sprinkle with salt and pour in the mushroom water.
3. Bring to boil and simmer over medium‑low heat for 10 minutes.

Part 2:

1. With 1–2 tablespoons of oil, fry the ginger shreds until golden, then set aside.
2. Using the same pan, sear the chicken legs over medium heat, starting with the skin side down.
3. Halfway through, add the remaining ginger, garlic, and scallion whites, and pan‑fry together until golden.
4. Once the chicken skin is nicely golden browned, flip to the other side and sear just until the color changes—no need be fully cooked.

Part 3:

1. By now, the napa cabbage should be tender already.
2. Add angelica, crushed white peppercorns, goji berries, the pan-fried ginger, scallion, and garlic, then cover with the chicken legs on top.
3. Drizzle in one tablespoon of the leftover aromatic chicken oil from the pan.
4. Simmer gently over low heat for 15 minutes.
5. Pour in the rice wine at the last 5 mins left
6. Once it’s done cooking, simply top it with the fried ginger shreds and its ready!

Scallion chili oil：

1. Using the leftover chicken fat, add scallion greens and chili, gently heat it up over low heat.
2. Once the oil begins to bubble, pour in 1–2 tablespoons of soy sauce.
3. Cook for about 10 seconds, then remove from heat and served with the chicken pot!
4. Enjoy!

Printable Full Recipe

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