<ul><li><strong>Chicken Legs </strong>3 pounds</li><li><strong>Black sesame oil </strong>3 tbsp</li><li><strong>Ginger </strong>3 ounces</li><li><strong>Michiu (Taiwanese rice wine)</strong> 750 ml</li><li><strong>Rock sugar</strong> 20 grams</li><li><strong>Salt</strong> 1 tsp</li><li><strong>Green onions</strong> 2-3 stalks</li></ul><p></p><div class="media-wrap video-wrap"><video controls="" src="https://img.awsprod.99ranch.com/e159637da27342898a4218d3dd0c41bb.mp4#t=0.1"></video></div><p></p><ul><li><span style="font-size:28px">Heat your wok or skillet over medium heat, then add the black sesame oil along with the sliced ginger and cook for 2 minutes.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/c34a60c2fd9e40579fff177c1aa00f82.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">Turn up the heat to high, and sear the chicken legs (in batches if needed) until browned on all sides. Once the chicken legs are nicely browned, turn the heat back down to medium and add in rice wine, rock sugar, and water.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/c3af8e35e2c84f15a4014be190294756.jpeg#t=0.1"/></div><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/c8246f95e29f4e82b45d2a23ce07fcec.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">Cover and simmer over medium heat for 30 minutes. The soup should be bubbling, but not boiling.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/4c7752fbc39b46a0a009863b8cda70ca.jpeg#t=0.1"/></div><p></p><ul><li><span style="font-size:28px">The soup is ready once the chicken legs are tender. Season with salt to taste and garnish with scallions when serving.</span></li></ul><p></p><div class="media-wrap image-wrap"><img src="https://img.awsprod.99ranch.com/7bcd387d5c454008ab367cd987273676.jpeg#t=0.1"/></div><p></p>