Ingredients

How to make it

  • Preparation

  • 1. Denails the chicken legs by chopping it off with a large kitchen knife.
  • Make sure you wash the chicken legs thoroughly and cut off any yellow looking skin.
  • 2. Soak the Chinese mushroom in hot water (half cup) until both side is soft. The colour of the skin will turn darker about 45 mins to 1 hour. Cut off the mushroom stalk once the mushroom are soft. Keep the mushroom water.
  • 3. Place the legs into a Zip Lock or seal bag together with the Marinade Mixture. Marinade it at least 1 hour (I had mine overnight).
  • 4. Mix all the ingredients Sauce A in a bowl to make a thick paste.
  • 5. Prepare all the ingredients in Seasoning and place them in a small plate.
  • Cookware

  • 1. Thermal Magic Cooker or Steel Pot or Medium size wok.
  • Cooking

  • 1. Heat up the oil in medium heat and put in the Seasoning. Stir fry until fragrant.
  • 2. Add chicken legs and chili. Stir fry for about 3 minutes in medium high heat.
  • 3. Pour in Sauce A, chicken broth, mushroom water, mushroom, carrots and mix it up nicely. Turn up to High heat.
  • 4. Make sure the water covers up the chicken legs if not, add a bit of water .
  • 5. Simmer for 20 minutes or until it starts to boil. Stir occasionally but gently.
  • 6. Mix in the diluted Corn Flour and crushed Cinnamon stick. Cook for another 20 minutes for it to thicken up.
  • 7. Pour and serve hot.
  • Thermal Magic Cooker

  • 7. Once it is boiling, transfer the pot into the Thermal Magic Cooker and let it cook for another 30 minutes. For best results, I let it cook for another 8 hours or overnight. The texture will be very soft and yummy.
  • Slow Cooker

  • 7. put on HIGH for at least 2 hours.

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Reviews & Comments 2

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  • dennon 1 year ago
    Midgelet, the food in Malaysia are more flavorful and takes a bit longer time to prepare but you will love them. Cafes in China Town tends to take the shorter route. :)
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  • midgelet 1 year ago
    I have eaten stewed chicken legs in China Town, NY, USA and enjoyed them!
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