Directions
- 1Add the chicken legs to a large bowl and cover with boiling water for 30 seconds until the skin tightens.
- 2Remove the chicken legs and pat them dry with paper towels.
- 3Add the chicken legs to a clean bowl and marinate with dark soy sauce and ground white pepper.
- 4Bash the spring onions with the back of a knife and slice them lengthways into three parts.
- 5Roughly chop the ginger, garlic, and shallot.
- 6On medium heat, add vegetable oil and rock sugar to a wok, break the sugar into small pieces, and stir until lightly caramelised.
- 7Add spring onion, ginger, garlic, and shallot to the wok and fry for 3 minutes (add a touch of water if needed).
- 8Add the chicken legs skin side down and don't touch them for 2 minutes.
- 9Pour in the marinade, light soy sauce, dark soy sauce, shaoxing wine, and water along with cloves, star anise, and a cinnamon stick.
- 10Once it starts to boil, turn the heat to low, cover with a lid, and braise for 35 minutes, turning the chicken halfway through.
- 11Remove the chicken to cool.
- 12Strain the vegetables and spices from the sauce.
- 13Add 2 tablespoons of the sauce to 2 tablespoons of cornstarch, mix well, then add back into the sauce.
- 14Once the sauce has thickened, remove it from the heat.
- 15Shred the chicken.
- 16Serve the shredded chicken with a bowl of 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 towelswokknifetongsstrainerspoonchopsticks
Tips
- In a Chinese kitchen, as long as you have the holy grail of vegetables and your essential seasonings, you can really make anything into something.
- This dish is one of the many meals my mum could just whip up in like 20 minutes.
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