Braised Chicken Legs with Potatoes
Ingredients
- 1 chicken legs
- 1 potato
- 5 slices ginger
- 5 tbsp light soy sauce
- as needed scallions
- 3 tbsp cooking wine
- 3 dried chili
- 2 tbsp sugar
- 1 star anise
- optional bay leaf
Instructions
- Cut chicken leg into pieces. Marinate with 3 tbsp cooking wine and 5 slices ginger for about 10 minutes to remove any gamey smell.
- Place chicken in cold water and bring to a boil. Remove immediately — this step removes blood and foam.
- Add ginger slices while boiling. Remove the chicken as soon as it boils — don't overcook or the meat will be tough. Discard the foamy water.
- Caramelize the sugar: heat oil over medium heat until about 50% hot, add 2 tbsp sugar, and cook until it starts to smoke. Add the chicken. Make sure to drain the chicken well first to avoid oil splatter.
- Keep stirring constantly during caramelization to prevent burning.
- This color means it's about right.
- Add scallion segments and dried chilies. Stir-fry together for another minute.
- Add hot water and potato chunks. The water should cover the chicken. Important: use hot water, not cold — cold water will cause the hot chicken to contract, making the meat tough and dry.
- Add 5 tbsp light soy sauce, 1 star anise, and 2 bay leaves (optional).
- Bring to a boil over high heat, skim the foam, then reduce to medium heat and simmer for 15 minutes.
- Taste and adjust salt if needed. If too salty, add a little water. Reduce the sauce over high heat, leaving about a small bowl of broth — too much water makes it soupy and affects the texture.
- Time to enjoy! Tender potatoes, succulent chicken, and rich broth — if it's not delicious, come find me!
