Directions
- 1Debone chicken legs, cut off excess fat, crack the bones to expose the marrow, and set aside.
- 2Marinate the deboned chicken legs with grated ginger, white pepper, salt, cornflour, rice wine, and dark soy sauce. Set aside.
- 3Toast fennel seeds and set aside.
- 4Prepare aromats: chop spring onion, ginger, and garlic.
- 5In a pot, fry aromats with oil until aromatic.
- 6Add in chicken bones, fat, and the toasted fennel seeds.
- 7Add spices (clove, bay leaf, cassia bark, five spice, garlic powder, black cardamom, star anise, black pepper), water, salt, and brown sugar.
- 8Simmer on medium heat for about 40 minutes.
- 9Remove bones and large chunks of ginger.
- 10Turn heat to low and add marinated chicken legs.
- 11Cook covered for 18–22 minutes, depending on the size.
- 12Finely dice spring onion and ginger for the relish.
- 13In a bowl, mix the diced spring onion and ginger with salt, sugar, white pepper, and chicken bouillon powder.
- 14Pour hot oil (about 240°C) over the relish. Mix and set aside.
- 15Serve the cooked chicken over steamed rice with blanched vegetables and the ginger spring onion relish.
- 16To store the master stock: bring to a boil, filter out the spices, cool overnight, and skim off the fat. Freeze in a leak-proof bag.
Ingredients
- 4 large chicken legs
- 2 tsp grated ginger
- 0.25 tsp white pepper
- 2 tsp salt
- 2 tsp cornflour
- 2 tbsp rice wine
- 1 tbsp dark soy sauce
- 1 chicken bones and fat
- 2 sprig spring onion
- 12 cloves garlic
- 50 g ginger
- 2 tbsp oil
- 1 litre water
- 1.5 tbsp salt
- 0.25 cup light soy sauce
- 0.25 cup dark soy sauce
- 1 cup brown sugar
- 1 tsp clove
- 5 bay leaves
- 1 cassia bark
- 2 black cardamom
- 1 tsp five spice
- 1 tsp garlic powder
- 2 tsp toasted fennel seeds
- 3 star anise
- 1 tsp black peppercorn
- 5 spring onion
- 50 g ginger
- 0.25 tsp white pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken powder
- 200 ml oil
Equipment
knifebowlgraterpotspoontongsstrainerleak-proof bagmarker
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