Chinese Braised Soy Sauce Chicken Legs
Recently, I had a craving for soy sauce chicken, but I did not want to deal with an entire chicken, so I used chicken legs instead. I arranged everything in a Dutch oven and cooked it over low heat for 30 minutes. The chicken turned out really good and it was much quicker than cooking a whole bird.
Ingredients
- 1 tablespoon neutral oil
- 4 whole chicken legs (or thighs, drumsticks, or wings)
- 3 slices ginger
- 2 star anise
- 1 3-inch cinnamon stick
- ½ cup soy sauce
- ¼ cup dark soy sauce
- ½ cup shaoxing wine
- ¼ cup brown sugar
- ⅓ cup rock sugar (or use another ¼ cup brown sugar)
Instructions
- Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Sear the chicken skin-side down for 2-3 minutes until golden brown. I could only fit two chicken legs in my Dutch oven so I had to do it in two batches. Remove the chicken to a plate, leaving the leftover oil in the pan.
- Reduce the heat to low, add the ginger, star anise, and cinnamon, and cook for 30 seconds. Add ⅔ cup of water to deglaze the pan.
- Add the soy sauce, dark soy sauce, Shaoxing wine, brown sugar, and rock sugar. Stir until the sugar dissolves.
- Place the chicken legs back into the pan. Increase the heat to high to bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, flipping halfway through to ensure both sides are cooked in the sauce.
Nutrition
Calories: 498kcalCarbohydrates: 36gProtein: 26gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 120mgSodium: 2548mgPotassium: 418mgFiber: 1gSugar: 32gVitamin A: 121IUVitamin C: 0.4mgCalcium: 54mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!