Soy-Braised Chicken Legs
豉油鸡腿
Chicken legs are browned and braised in soy sauce, brown sugar and rice wine, then cut for serving.
Published
Ingredients
Quantities are included where specified in the original recipe.
- 2chicken legs
- ginger
- garlic
- scallions
- 2 piecesbrown sugar
- 4 spoonfulslight soy sauce
- 1 spoonfuldark soy sauce
- 1 spoonfuloyster sauce
- slightly less than half a cuprice wine
- hot water to cover
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Ingredient Notes
- The source recommends cooling before cutting so the pieces hold together.
Step-by-Step Instructions
- 01
Heat a little oil and pan-fry the chicken until the skin is golden on both sides.
- 02
Add scallions, ginger and garlic and fry over low heat until fragrant.
- 03
Add light soy sauce, dark soy sauce, oyster sauce, brown sugar and rice wine.
- 04
Add hot water to cover, put on the lid and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- 05
Uncover and reduce to a thick sauce. Let the chicken cool before cutting and spoon the sauce over it.
Illustrated Cooking Guide
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Cooking Method
Soy-Braised Chicken Legs
Chicken legs are browned and braised in soy sauce, brown sugar and rice wine, then cut for serving.
Ingredients
- 2chicken legs
- ginger
- garlic
- scallions
- 2 piecesbrown sugar
- 4 spoonfulslight soy sauce
- 1 spoonfuldark soy sauce
- 1 spoonfuloyster sauce
- slightly less than half a cuprice wine
- hot water to cover
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Method
- 01
Heat a little oil and pan-fry the chicken until the skin is golden on both sides.
- 02
Add scallions, ginger and garlic and fry over low heat until fragrant.
- 03
Add light soy sauce, dark soy sauce, oyster sauce, brown sugar and rice wine.
- 04
Add hot water to cover, put on the lid and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- 05
Uncover and reduce to a thick sauce. Let the chicken cool before cutting and spoon the sauce over it.
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