Ingredients

• 6 Chicken Legs
• 1 Cup Rice Wine
• 2 Slices Ginger Root
• 3 Green Onions
• Salt to taste
• 2 Tbs Oil

Directions

1. Cut lengthwise slits in the chicken legs, 3-4. Heat the oil medium heat. Sear the chicken on one side until golden brown. Flip over and brown second side. 
2. Add cooking wine and cover for five minutes.
3. Add sliced ginger, green onions and salt. Pour water in to cover 1/3 of chicken. Cover and cook for 10 minutes. 

Chef: Helen Chan