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.

<p>Yum! :)</p>

About This Instructable




More by Garden Girl Recipes:Braised Chicken Legs With Rice, Fried Egg, and Chili Capers Caraway Rye Bread Buttermilk Honey Jalapeño Cornbread 
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