Cōng Shāo Jī Tuí - 葱烧鸡腿 - chicken legs with spring onion

Cōng Shāo Jī Tuí - 葱烧鸡腿chicken legs with spring onion Ingredients:4 chicken legs1/4 tsp salt10 spring onions6 cm jahe2 tbsp light soy sauce1 tbsp dark soy sauce1 tbsp palm sugar1/4 tsp white pepper125 ml water Preparation:Debone the chicken legs. Halve the spring onion and slice the jahe thinly. Flatten the meat and sprinkle the salt over it and let it rest for 5 minutes.Heat a pan and place the meat, skin side down, in it and fry it until the skin is golden brown. Then turn the meat over and fry it until brown and scoop it out of the pan.Then add the spring onion and jahe and fry it until the spring onion starts to soften. Then place it on the spring onion with the skin side up. Mix the soy sauces with the water, pepper and palm sugar and add to the pan and bring to the boil.Then simmer on medium heat and covered for 6 minutes. Then turn the meat over and fry for another 3 minutes, uncovered, and until the sauce has thickened. Then slice the meat and serve with the spring onion.