INGREDIENTS:
- 1 cup dark soy sauce
- 1 cup light soy sauce
- 1/2 cup Chinese rice wine or dry sherry
- 1/2 cup packed brown sugar or 1/2 cup Chinese rock sugar
- 1 tsp fennel seeds
- 3 whole star anise
- 1 tsp Szechuan peppercorn - roasted
- 1 inch fresh ginger - peeled and lightly smashed
- 1 cinnamon stick
- 500 g chicken legs
INSTRUCTIONS:
- Combine all ingredients except the chicken in a pot. Bring to boil in medium heat.
- Add in the chicken and bring back to boil.
- Lower heat and simmer for 30 minutes. Turn or braise chicken with the sauce from time to time.
- Turn off heat, cover pot (if not yet covered) and let sit for 1 hour.
- Remove chicken from sauce. Cut up into serving pieces and serve with steamed rice or noodles in soup.
Note: The sauce can be re-used. Just re-boil it, strain the spices and discard, cool the sauce completely and then store in a glass or plastic container in the fridge.
Source: English Patis
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