Braised Chicken Legs (红烧鸡腿)
红烧鸡腿
Braised Chicken Legs (红烧鸡腿) — Home-styleNationwide home cooking.
Ingredients
- chicken drumsticks (or whole legs)
- ginger, sliced
- scallions, cut into 5 cm sections
- star anise
- cinnamon stick
- light soy sauce
- dark soy sauce
- Shaoxing wine
- rock sugar (or white sugar)
- neutral oil
Instructions
- Pat the chicken dry. Score the skin. Have the braising liquid ready: soy sauces, Shaoxing, sugar, and 1 cup of warm water mixed together. (Liquid is a uniform dark brown, sugar mostly dissolved)
- Heat oil in a wide pot over medium-high. Sear the legs skin-side down until deeply golden, about 3-4 minutes per side. Work in batches if needed. (Skin is deep golden-brown and crisp; meat releases from pan easily)
- Push the legs to one side. Add ginger, scallion, star anise, and cinnamon. Stir 30 seconds until fragrant. (Aromatics sizzle and perfume the oil)
- Pour in the braising liquid. It should come about 3/4 up the legs. Bring to a boil, skim any foam, then cover and reduce to low. Simmer 20 minutes. (Liquid bubbles gently; foam rises, then you skim it off)
- Uncover, turn the legs, and raise heat to medium. Simmer uncovered 10 minutes, spooning sauce over the legs, until the sauce has reduced and thickened. (Sauce darkens to deep mahogany and clings to the skin)
- Optional final glaze: raise heat to high and toss the legs in the syrup for 1 minute. Plate with the sauce spooned over. Serve with rice. (Legs are glossy, deep red-brown, lacquered like barbecue)
