Directions
- 1Add chicken legs to a bowl and cover with boiling water for 30 seconds. Remove and pat dry.
- 2Marinate chicken with dark soy sauce and white pepper.
- 3Bash spring onions and slice lengthwise. Roughly chop ginger, garlic, and shallots.
- 4In a wok, add oil and rock sugar; stir until caramelised.
- 5Add spring onions, ginger, garlic, and shallots to the wok and fry for 3 minutes.
- 6Add chicken legs (skin side down) and don't touch for 2 minutes.
- 7Pour in marinade, soy sauces, Shaoxing wine, water, cloves, star anise, and cinnamon stick.
- 8Bring to a boil, reduce heat, cover, and braise for 35 minutes, turning halfway.
- 9Remove chicken to cool; strain vegetables and spices.
- 10Mix 2 tbsp sauce with 2 tbsp cornstarch, then add back to the sauce and thicken.
- 11Shred the chicken and serve over steamed rice.
Ingredients
- 4 chicken legs
- 4 tbsp dark soy sauce
- 0.5 tsp ground white pepper
- 2 tbsp vegetable oil
- 40 g rock sugar
- 2 spring onions
- 5 slices ginger
- 3 small shallots
- 2 garlic bulbs
- 1 cinnamon stick
- 5 cloves
- 1 star anise
- 50 ml dark soy sauce
- 50 ml light soy sauce
- 50 ml shaoxing wine
- 500 ml water
- 2 tbsp cornstarch
Equipment
large bowlpaper towelsknifewoklid
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