![[COPYCAT] TAS Chinese Chicken Leg](https://www.notion.so/icons/dining_gray.svg?mode=light){kind=icon}
![[COPYCAT] TAS Chinese Chicken Leg](/_next/image?url=https%3A%2F%2Fwww.notion.so%2Fimage%2Fhttps%253A%252F%252Fwww.notion.so%252Fimages%252Fpage-cover%252Fsolid_beige.png%3Ftable%3Dblock%26id%3Da8483a1e-2b4f-4e1c-8548-960489a2c45b%26cache%3Dv2&w=256&q=75)
Ingredients
Marinating ingredients:
- 250g onions, spring or scallions including tops and bulbs (one medium)
- 125g ginger, peeled (sliced) (One medium piece)
- 125g garlic cloves, peeled (minced) (6-8 gloves)
- 2.75 cups soy sauce
- 0.13 cups oyster sauce
- 1.5 tablespoons sha cha sauce (ζ²θΆι¬)
- 75g granulated sugar
- 2 tablespoons Chinese black vinegar
- 1 teaspoon white pepper
- 8 chicken legs (drumstick with thigh, with bone and skin)
Braising Ingredients:
- 125g garlic cloves, peeled
- 250g onions, spring or scallions including tops and bulbs
- 125g ginger, peeled
- 0.25 cups oil, sesame or cooking
- 0.25 cups Chinese black vinegar
- 0.6 cups oyster sauce
- 0.5 cups soy sauce (mixture of light, regular, dark), can use Lee Kum Kee brand for light and dark
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Instructions
Marinate
- Step 1: Combine all the marinating ingredients and chicken together. Marinate in the refrigerator for 48 hours.
Braise
- Step 2: Combine the braising ingredients together in a large pot to make the braising liquid. Remove the chicken from the marinade, add it to the braising liquid and simmer for approximately one hour or until the meat is tender. Once the meat is tender, remove it from the braising liquid immediately.
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Serve with chinese eggplant with garlic sauce https://leanbellaskitchen.com/chinese-eggplant-in-garlic-and-ginger-sauce/#google_vignette