Soy-Braised Chicken Legs

• porciones: 2 servings
• tiempo total: 1 hour

Ingredientes

2 chicken legs (thigh and drumstick)

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

½ cup light or regular soy sauce

⅓ cup mushroom or regular soy sauce

3 Tbsp. sugar

1 Tbsp. Chinese rose wine (optional)

1½ tsp. chicken bouillon powder or 1 tsp. chicken bouillon paste

1 Tbsp. vegetable oil

½ small red onion, coarsely chopped

2 scallions, halved crosswise

1 2" piece ginger, peeled, thinly sliced

3 garlic cloves, smashed

1 bunch scallions, thinly sliced

1 5" piece ginger, peeled, finely grated (about ¼ cup)

⅓ cup vegetable oil

Kosher salt

Steamed jasmine rice (for serving)

Instrucciones

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.

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.

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.

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.

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.

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.

If desired, transfer chicken to a cutting board and cut through bone into large pieces with a cleaver.

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.