Scallion-braised chicken legs

Name: Scallion-braised chicken legs
Yield: 2
Ingredients: 350 g Boneless chicken leg meat; 100 g Chinese leek; 30 g Scallion; 15 ml Light soy sauce, divided; 5 ml Dark soy sauce (optional); 10 ml Oyster sauce (optional); 5 g Sugar; 10 ml Cooking wine; 2 g Salt; 1 g Ground white pepper; 15 ml Cooking oil; 3 slices Ginger slices (optional); 1 g Sichuan peppercorns (optional); 2 g Toasted white sesame (optional); A little if needed Water to prevent scorching

Sear diced chicken leg, briefly braise it with Chinese leek and finish with scallion.

~35 minestimated time2servings6clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Dice and marinate chilled
Dice chicken into 2–3 cm pieces without rinsing it. Mix with cooking wine, about one third of the light soy, salt and white pepper. Cover and refrigerate for 10 min; clean hands and equipment afterward.
Look for
Chicken cubes are similar in size and evenly coated in marinade.
Marinating ↗
02
Cut alliums and mix sauce
Cut Chinese leek into thick slices and scallion into short lengths. Mix remaining light soy with sugar and any optional dark soy and oyster sauce. Omitting optional sauces does not require automatically adding salt.
Look for
Alliums are prepared and sugar evenly mixed into the sauces.
Mixing & beating ↗
03
Gently infuse optional aromatics
Add oil and, if using ginger and peppercorns, gently fry over low heat until ginger edges are pale golden and fragrant. Remove with a metal strainer. Without these aromatics, simply warm the oil without smoking.
Look for
The pan holds fragrant oil with any whole aromatics removed.
Heat control ↗
04
Sear the chicken in a layer
Spread chicken in a single layer over medium-high heat and set a 3 min first base check. Turn when golden underneath and color the other sides. Cook in batches if crowded; surface color does not prove the centers are cooked.
Look for
Chicken has golden undersides and remains separated without pooled liquid.
Pan-frying ↗
05
Add leek and sauce
Toss in Chinese leek until the edges soften, add the sauce and mix. Cover and set a 2 min check. If the base nears dryness before chicken is cooked, lower heat and add a little hot water.
Look for
Leek begins to soften and chicken is coated in sauce with a little liquid at the base.
Simmering ↗
06
Check doneness and finish
Check that the thickest chicken piece reaches 74°C; continue cooking if it has not. Toss in scallion and optional toasted sesame and remove when scallion just softens.
Look for
Chicken is glossy, leek tender and scallion and optional sesame evenly distributed.
Seasoning ↗

Recipe sources & image information

Adapted from HowToCook / 葱烧鸡腿 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.