Red-Cooked Chicken Legs

The stock you make is a red master stock used in some Chinese cuisines. It can be used to poach and braise many different kinds of meat. You can double up the recipe and save the stock for another dish, or freeze it. This recipe does not ask for garlic in the stock, but others do. You would use 2 garlic cloves for the recipe below.

Serves 4

INGREDIENTS

2/3 cup dark soy sauce

3 Tbsp dry sherry or Chinese Rice Wine

4 cups of water

2 thin slices of fresh ginger about a thumb length.

3 cinnamon sticks

5 whole star anise ( 40 points)

2 whole cloves

3 scallions, trimmed

1 tsp orange zest

1 Tbsp lemon juice

½ tsp sugar

4 large chicken legs (thighs & drumsticks)

DIRECTIONS

Pour the soy sauce ,wine vinegar (sherry), and water in a saucepan. Add everything but the chicken and bring to a boil. Turn off the heat and let it steep for 15 minutes*

*Master stock is usually brought to a boil and then simmered for 30 minutes

Add the chicken legs and bring to a boil. Reduce to a simmer and let cook for 40 mins ( or until done).

 Transfer the chicken to a platter and spoon over the sauce.

Serve with rice.