Braised Chicken Legs with Potatoes

Cooking StepsHow to cook Braised Chicken Legs with Potatoes step by step

Cooking Process

1. 
   Step 1

   Cut chicken leg into pieces. Marinate with 3 tbsp cooking wine and 5 slices ginger for about 10 minutes to remove any gamey smell.

2. 
   Step 2

   Place chicken in cold water and bring to a boil. Remove immediately — this step removes blood and foam.

3. 
   Step 3

   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.

4. 
   Step 4

   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.

5. 
   Step 5

   Keep stirring constantly during caramelization to prevent burning.

6. 
   Step 6

   This color means it’s about right.

7. 
   Step 7

   Add scallion segments and dried chilies. Stir-fry together for another minute.

8. 
   Step 8

   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.

9. 
   Step 9

   Add 5 tbsp light soy sauce, 1 star anise, and 2 bay leaves (optional).

10. 
    Step 10

    Bring to a boil over high heat, skim the foam, then reduce to medium heat and simmer for 15 minutes.

11. 
    Step 11

    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.

12. 
    Step 12

    Time to enjoy! Tender potatoes, succulent chicken, and rich broth — if it’s not delicious, come find me!