Soy sauce adds zest to this original chicken dish. Young boiled potatoes are perfect for garnish. Serve fresh, quartered tomatoes and cucumbers separately.
It is necessary
- - red or green chili;
- - 3 cloves of garlic;
- - shallot;
- - 8 chicken legs;
- - 100 g of champignons;
- - 200 g of canned young bamboo shoots;
- - a bunch of basil;
- - basil sprigs for decoration;
- - 2 tbsp. tablespoons of vegetable oil;
- - 1 teaspoon of soy sauce;
- - 1 teaspoon brown sugar.
Instructions
Step 1
Chop the garlic, shallots, mushrooms and a bunch of basil into small bowls.
Step 2
Wearing rubber gloves, cut the chili in half lengthways and peel the seeds. Chop the peppers finely and place in a bowl of garlic and onions. Mix thoroughly.
Step 3
Heat oil in a large, heavy skillet. Add the chili mixture and cook, stirring occasionally, for 2 minutes. Put the chicken legs in there.
Step 4
While stirring, add the mushrooms and cover. Roast for 20 minutes, until the chicken is cooked through. Don't forget to turn over.
Step 5
Stir the sugar and soy sauce in a small bowl and pour into the skillet so that it sprinkles well over the chicken, then add the bamboo shoots and heat, stirring constantly, otherwise the sauce will stick to the skillet. Transfer everything to a serving platter. Sprinkle with chopped basil and serve garnished with basil sprigs.
