Soy Sauce Chicken Legs is a very simple and affordable dish to make. Highly recommend to give it a try if you want something tasty but don’t have much time to cook!
豉油皇雞脾 Soy Sauce Chicken Legs
The extensive use of soy sauce is a feature of traditional Hong Kong style cooking. Soy Sauce Chicken Legs is a dish that can be found in most, if not all, local tea restaurants.
HK$12 for 2 frozen chicken legs.
Too affordable? You can also choose to buy the more expensive fresh chicken legs.
Start by rinsing the chicken legs and then marinade them with dark soy sauce
Prepare ginger, scallion stalks, shallots and garlic
Heat some oil in a wok, ginger, scallion stalks, shallots and garlic in
Add a touch of Shaoxing wine
Add 2tbsp of light soy sauce, 3 tbsp of dark soy sauce, 1 tsp of oyster sauce, some water and rock sugar
This is just an approximate portion. It’s always important to have a taste first. To make the chicken legs more flavourful, try to add more seasoning and well balance the sweetness and saltiness.
Add the chicken legs, bring the sauce to a boil over low heat.
Cover the lid, flameout, let it simmer for 10 min.
The key to making the chicken legs tender it to reduce its time over flame. Simply cook the chicken by the residual heat of the boiled sauce.
Simmering with cast iron pot is more efficient as it has a better ability to reduce heat loss and hence chicken legs can be cooked by the residual heat more quickly. However, using other pots can also make it but you may have to reboil the sauce for a few more times.
Flip the chicken legs and reboil the sauce. Flameout and simmer for another 10 min.
Factors such as heat conduction efficiency of the pot, output of the stove and size of the chicken legs can all affect the time required for cooking. To confirm the chicken is well done, pierce the meat with a fork. If it can be easily pierced through with no blood out, your soy sauce chicken legs is completed!