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chinese braised soy sauce chicken

by Dorothy Huang

Serves 4-8

4 pounds chicken legs

Braising sauce:

¼ teaspoon fresh ground pepper
1/4 cup brown sugar
2 tablespoons dark soy sauce
1/2 cup dry sherry
½ cup soy sauce
2 cups water
2 green onions, cut into 2-inch pieces
6 slices peeled ginger
3 whole star anise, or an equal amount of broken pieces
1 cinnamon stick, about 2 1/2-inch long


2 teaspoons sesame oil

Garnish: shredded green onion 

1. Remove loose fat from chicken legs. 

2. Combine ingredients for braising sauce and chicken in a large saucepan.  Bring to a boil over high heat.  Reduce heat to medium-low, cover, and simmer for 20 minutes.

3. Turn the chicken pieces over and simmer for 20 minutes more.  Remove chicken to a platter.  

4. Strain sauce through a sieve; skim off fat.

5. With a cleaver, separate thigh from drumstick at the join  Arrange them on a serving platter.

6. Reheat 1/2 cup sauce with 2 teaspoons sesame oil to pour over chicken.  Garnish with shredded green onions.

© Dorothy Huang, 2004


As a renowned Chinese culinary instructor, Dorothy Huang has taught thousands of people the art of Chinese cooking. Her beautiful cookbook, Chinese Cuisine Made Simple ($34.95), contains 160 mouth-watering recipes. The book’s simple instructions and delicious results have proven popular with both novice and seasoned cooks.

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