How to Make Chinese Soy Sauce Chicken Leg Quarters｜Juicy & Full of Flavor

Soy Sauce Chicken Leg Quarters Ingredients 3 fresh chicken leg quarters 60 g shallots 25 g ginger, sliced 50 ml light soy sauce (approx. 3.5 tbsp) 1 tbsp dark soy sauce 120 ml rice wine (use plain water if rice wine is unavailable) 25 g rock sugar (brown sugar can be used as a substitute) A little cooking oil / cooking spray Instructions Place the 3 fresh chicken leg quarters in a bowl. Pour boiling water over them and soak for 30 seconds. Remove and pat the skin completely dry with paper towels. Spray a little cooking oil into the pan. Arrange the chicken leg quarters in the pan skin side down. Fry over medium heat until the skin turns golden to render fat and create a light base color, then flip the chicken over. Add shallots and ginger slices. Pour in light soy sauce, dark soy sauce and rice wine. Use water if you don’t have rice wine. Add rock sugar. Brown sugar works as an alternative. Bring everything to a boil, then turn to low heat. Spoon sauce over the chicken briefly to build base color. Cover with a lid and simmer for 25 minutes. After 25 minutes, turn to high heat to reduce the sauce. Keep a gentle boil and baste the chicken constantly. Flip the leg quarters for even color on the chicken skin. Transfer the chicken leg quarters onto a plate. Drizzle the leftover sauce on top and serve. #SoySauceChicken #BraisedChicken #ChineseFood #ChickenRecipe #HomeCooking #ChickenLegQuarters #AsianRecipes #EasyDinner #豉油鸡 #ChineseCooking