The Perfect Savory & Sweet: Easy Braised Chicken Legs Recipe
The Perfect Savory & Sweet: Easy Braised Chicken Legs Recipe
A Hugely Popular Braised Chicken Leg Dish for Visiting Your Son in the Army – The Ultimate Soy Braised Chicken Leg Recipe
Hello everyone! ‘Braised Chicken Legs’ is a dish I frequently make for my children during their growing years, whether for picnics, when friends visit, or for birthday parties! Recently, my son who is serving in the military had his discharge ceremony. When I asked him what he wanted to eat, he said he wanted to eat anything made by his mom. So, I packed him the Soy Braised Chicken Legs he’d loved since he was little, along with Bossam, Kimchi, Braised Pork Ribs, Pollack Jeon, and Salmon Sushi. He particularly devoured the Soy Braised Chicken Legs! I purchased ‘whole chicken leg meat’ because it has more meat attached to the bone, making it more satisfying to eat. You can also use regular chicken legs or chicken drumettes instead of whole chicken legs.
Ingredients- 1kg whole chicken legs (regular chicken legs or drumettes can also be used)
- 1 onion
- 1 stalk green onion
- 8 Vietnamese chili peppers (or dried chili peppers/optional)
- 2 Tbsp minced garlic
- 500ml water
- 12 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 4 Tbsp mirin (sweet rice wine)
- 6 Tbsp oligosaccharide
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Slice 1 onion into large pieces and cut 1 green onion into large chunks after splitting it in half lengthwise.
Step 2
Prepare the chicken legs. Take 1kg of whole chicken legs from the refrigerator and blanch them in boiling water for about 1 minute. Rinse them under cold water, drain in a colander, and let them sit to remove excess moisture. This step helps to remove any gamey odor and results in a cleaner flavor.
Step 3
Make shallow cuts into the blanched chicken legs. Be careful not to cut too deeply, as this can cause the chicken to fall apart during braising. The shallow cuts will help the sauce penetrate better, resulting in a more flavorful dish.
Step 4
Now, let’s start braising with all the ingredients. In a pan, combine 2 Tbsp minced garlic, a pinch of black pepper, 4 Tbsp mirin, 12 Tbsp soy sauce, 1 Tbsp oyster sauce, 6 Tbsp oligosaccharide, and 500ml water. Add the prepared onion, green onion, and about 8 Vietnamese chili peppers. Cover the pan, bring to a boil over high heat, and simmer for 5 minutes. Then, reduce the heat to medium and continue to braise for 20 minutes. During the braising process, frequently spoon the sauce over the chicken legs to ensure the seasoning is evenly distributed. The dish is ready when the sauce thickens and reduces considerably. If the sauce is still too thin, remove the lid and simmer over high heat for a little longer until it reaches your desired consistency. Enjoy your delicious Soy Braised Chicken Legs!
