Braised Chicken Legs (红烧鸡腿)

红烧鸡腿

Braised Chicken Legs (红烧鸡腿) — a Chinese recipe made with chicken drumsticks, ginger, ready in about 40 minutes. Step-by-step instructions with photos.

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

1. Pat the chicken dry. Score the skin. Have the braising liquid ready: soy sauces, Shaoxing, sugar, and 1 cup of warm water mixed together.
2. 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.
3. Push the legs to one side. Add ginger, scallion, star anise, and cinnamon. Stir 30 seconds until fragrant.
4. 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.
5. 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.
6. 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.