Main Dishesbonappetit4.3
Soy-Braised Chicken Legs
A cool trick (pouring boiling water on chicken skin preps it for a layer of perfect shiny lacquer) turns a few basic ingredients into a flavorful dinner.
👥 2 Servings👤 Lucas Sin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●dutch oven
- ●oven
- ●saucepan
- ●cutting board
📝 Preparation Steps
1
Chicken
2
Pat 2 chicken legs (thigh and drumstick) dry with paper towels. Make 5 slits in underside of each leg: one on either side of each bone and one perpendicular to the joint, cutting halfway through flesh. Sprinkle 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt on both sides of legs. Let sit at room temperature at least ⏱️ 30 minutes or chill, uncovered, up to ⏱️ 12 hours.
chicken legs (thigh and drumstick)2½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1Kosher salt
3
Place chicken, skin side up, in a large heatproof bowl set in the sink. Gradually pour boiling water (about 3 cups) over just until skin tightens and shrinks slightly; pour off water. Pour in cold water to cover, then pour off. Set chicken aside.
4
Whisk ½ cup light or regular soy sauce, ⅓ cup mushroom or regular soy sauce, 3 Tbsp. sugar, 1 Tbsp. Chinese rose wine (if using), 1½ tsp. chicken bouillon powder or 1 tsp. chicken bouillon paste, and 2 cups water in a small bowl until sugar is dissolved.
. sugar3 Tbsp. Chinese rose wine (optional)1 Tbsp½ tsp. chicken bouillon powder or 1 tsp. chicken bouillon paste1
5
Heat 1 Tbsp. vegetable oil in a wok or medium Dutch oven over high. Cook ½ small red onion, coarsely chopped, 2 scallions, halved crosswise, one 2" piece ginger, peeled, thinly sliced, and 3 garlic cloves, smashed, stirring often, until fragrant and garlic is beginning to brown, about ⏱️ 1 minute. Add soy sauce mixture and bring to a boil; cook ⏱️ 2 minutes.
. vegetable oil1 Tbsp2" piece ginger, peeled, thinly sliced1
6
Carefully place reserved chicken, skin side down, in wok. Reduce heat and cook, adjusting heat as needed to maintain a gentle simmer, ⏱️ 20 minutes. Turn chicken over, cover with a lid, and continue to cook until an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 15–⏱️ 20 minutes more.
7
Sauce and Assembly
8
While the chicken is braising, combine 1 bunch scallions, thinly sliced, and one 5" piece ginger, peeled, finely grated (about ¼ cup), in a medium heatproof bowl. Heat ⅓ cup vegetable oil in a small saucepan over medium-high until shimmering but not smoking, then pour over scallion mixture. Season ginger-scallion sauce with kosher salt.
callions, halved crosswise2 sbunch scallions, thinly sliced15" piece ginger, peeled, finely grated (about ¼ cup)1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1Kosher salt
9
If desired, transfer chicken to a cutting board and cut through bone into large pieces with a cleaver.
10
Divide steamed jasmine rice among shallow bowls; arrange chicken on top. Drizzle some braising liquid over and top with ginger-scallion sauce. Serve remaining sauce alongside.
Steamed jasmine rice (for serving)
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