Method:
Mix the sauce ingredients evenly.
把醬汁材料混合均勻待用。
Cut the spring onion white part into section, green part tie into a knot.
把蔥白部分切段，青蔥部分則打結。
Cut a few slits on the chicken leg, sprinkle the white pepper and salt for marinate.
在雞腿切幾刀，再撒上適量胡椒粉和鹽醃製。
Heat up some oil in a pan, add the chicken leg inside (skin part face down) and pan-fry with medium-low heat until fragrant.
鍋中燒熱適量油，放入雞腿（皮部朝下）中火煎香后翻面煎后起鍋。
Heat up some oil in a pan, add the ginger slice and spring onion white section to saute until fragrant. Add the sauce, water and green part of spring onion, bring to a boil. Place the chicken whole leg inside and cover up with lid to stew for 5 minutes with medium-low heat. After that, turn to the other side and stew for 5 minutes again.
鍋中燒熱適量油，放入薑片和蔥白炒至爆香后倒入醬汁，水和蔥煮開。放入雞腿，蓋上鍋蓋中小火燜煮5分鐘后翻面，再燜煮多5分鐘。
Remove the ginger slice and spring onion. Scoop out some sauce and set aside. Then cook the chicken until thicken. At last, place the chicken on a plate and drizzle over the sauce. Ready to serve.
把薑片和青蔥取出，再取出部分醬汁裝碗待用。把雞腿煮至收汁后擺盤，淋上醬汁即可。
