4chicken legsLarge-size. Skin not torn, wash and pat dry
1old gingerthumb length, unpeeled and sliced
10clovesgarlicunpeeled and smash lightly
3stalksspring onionchop into 1 inch length
2cupslight soy sauce
1 1/3cupssuperior dark soy sauce
¼cupchinese rose wine or shao xing wine
6cupshot wateror as needed to cover the whole chicken
Per portion noodle
100gHong Kong noodles
Step 1: Marinate the chicken leg
In a small bowl, mix salt and pepper evenly.
Rub it on the chicken legs. Set aside.
Step 2: Steep the chicken legs
In a pot, heat up 2 tbsp oil over medium heat. Fry ginger slices and garlic cloves until fragrant. Add sugar and continue to fry until it is fully melted. Add in chopped spring onions, cinnamon bark, star anise, and fry for a few seconds till it releases it's fragrances.
Pour in chinese rose wine, light soy sauce, dark soy sauce and hot water to submerge the chicken. Add in more water and ensure that the chicken legs can be fully submerged. Turn up the heat and allow it to boil. Do a taste test, adjust with salt and sugar to your preference.
Once the sauce starts to boil, add in the chicken legs. Once the sauce return to a steady simmer, remove the chicken legs.
Turn up the heat and bring it to a boil again. Place the chicken legs into the sauce for the 2nd time. Once the sauce return to a steady simmer, remove the chicken legs.
Turn up the heat and bring it to a boil for the last time. Place the chicken legs into the sauce for the 3rd time. When the sauce returns to a steady simmer, turn off the heat. Cover the pot with its lid, and let the chicken steep for 45 mins.
45 mins later, to test whether the chicken leg is cooked: Insert a meat thermometer into the thickest part of the thigh. If the temperature reaches at least 75 degree C, it is cooked.
Lift out the chicken and set aside to drip dry. When the chicken has cooled down, brush some sesame oil on the skin. Set aside.
Step 3: Prepare the noodle
In a pot of hot water, blanch noodle and vegetables.
In a serving plate, add in the braising sauce, sambal chilli and sesame oil. Mix well. Add in the noodle and give it a good stir. Place the chicken leg and kai lan by the side and ready to serve.