This is a very filling meal that’s easy to make. I make this dish with the Golden Bone Broth but any kind of chicken broth will work. I purchase the Sichuan peppercorns , shoaxing wine, and dark soy sauce from here. This recipe can also be found at gardengirlrecipes.com.
1 tbsp canola oil
16 slices ginger (50 grams)
11 cloves of garlic, minced
4 star anise
1-1/2 tbsp Sichuan peppercorns
3/4 cup soy sauce (168 grams)
1/2 cup Chinese shoaxing wine (110 grams)
1/4 cup dark soy sauce (56 grams)
3 tbsp light brown sugar (35 grams)
4 large whole chicken legs
1 cup unsalted chicken broth (240 grams)
1/2 cup drained capers
4 small red chilis, finely chopped
1-1/2 tbsp canola oil
1-1/2 tsp rice vinegar
1/3 tsp granulated sugar
4 large eggs
3-4 cups cooked Jasmine rice
Step 1: Saute Ginger and Spices
Heat 1 tbsp canola oil in a skillet over medium high heat. Add the sliced ginger and cook for a couple min until the edges are slightly browned. Add the minced garlic, star anise, and Sichuan peppercorns. Cook for another minute.
Step 2: Prepare Marinating Sauce
Then transfer the mixture into a container and add the soy sauce, shoaxing wine, dark soy sauce and light brown sugar. Stir until the sugar has dissolved.
Step 3: Add Chicken and Marinate
Add the chicken legs, cover with plastic wrap and marinate 18-24 hours. Flip the chickens once in between.
Step 4: Place Chicken and Sauce in Pot
After marinating the chicken legs, place them along with the marinade inside a large pot.
Step 5: Add Broth
Add the chicken broth.
Step 6: Braise
Bring to a simmer and then cover with a lid. Cook for 30-40 minutes, flipping and basting the chicken legs every 10 minutes.
Step 7: Prepare Capers
Soak the capers in water for 3-4 minutes to remove the excess saltiness. Then drain and lightly chop.
Step 8: Saute Capers and Chili
Heat 1-1/2 tablespoon of canola oil in a skillet. Add the chopped capers, red chilis, rice vinegar and sugar, and cook for a few min until the edges of the capers start to shrivel and brown slightly.
Step 9: Drain Sauce
Once the chicken legs are done braising, remove and place them on a plate. Then drain the solids from the braising juice. Discard the solids and use the juice as a sauce for the chicken legs.
Step 10: Fry Egg
Fry the eggs.
Step 11: Assemble
To assemble, place some rice on place, add a whole chicken leg and a fried egg. add a spoonful of fried capers, and top with a little braising sauce. Enjoy.