Forget boring chicken; embrace the flavor revolution with soy sauce-soaked drumsticks!
Imagine chicken legs so deeply infused with umami that they surpass the savory satisfaction of even the most tempting bacon. Tender, fragrant, and boasting a complex flavor profile unlike any you’ve experienced before, this recipe isn’t just another way to cook chicken—it’s a flavor revolution.
Prepare to break free from the clutches of greasy fried drumsticks and predictable baked chicken. This unique method involves a two-day soy sauce marinade that’s more like a magical flavor bath, transforming humble chicken legs into culinary masterpieces. The secret lies in patience and a symphony of spices, transforming these everyday ingredients into something truly extraordinary.
Intrigued? Buckle up, food adventurers! This recipe dives into the secrets of crafting these soy sauce-infused delights, guiding you through every step, from cleaning and marinating to air-drying and steaming. We’ll even explore the optional dipping sauce, adding another layer of deliciousness to this already captivating dish.
So, are you ready to embark on a journey of flavor discovery? Ditch the mundane and embrace the soy sauce revolution! Let’s get cookin’!
Ingredients
- 1 kg chicken legs
- 1 tbsp salt
- 1 tbsp flour
- High-quality white wine (enough to cover the chicken legs)
- 1 tbsp rock sugar
- 1 tbsp peppercorns
- Small handful of dried peppers
- 3-4 star anise
- Few fragrant leaves
- 1 cinnamon stick
- Small handful of cloves and spices
- 500g light soy sauce (around 6 yuan for a 500ml bottle)
- 50g dark soy sauce
- Plastic wrap
- String
- Warm water
Dipping sauce ingredients (optional):
- Garlic cloves, minced
- Ginger, minced
- Spring onions, chopped
- Chili noodles
- Salt
- Light soy sauce
- Fresh oyster sauce
- Sugar
- Balsamic vinegar
- Steamed fish and soy sauce
Instructions
- Clean the chicken: In a large bowl, combine salt and flour with water. Add the chicken legs and massage them to remove any dirt and blood. Rinse with clean water and pat dry with paper towels.
- Marinate in white wine: Submerge the dried chicken legs in white wine and marinate for 10 minutes. This helps sterilize the surface and prevent bacteria growth.
- Prepare the marinade: In a pot, combine light and dark soy sauce, rock sugar, peppercorns, dried peppers, star anise, fragrant leaves, cinnamon, cloves, and spices. Bring to a boil on medium-low heat and simmer for 5 minutes to release the flavors. Let the marinade cool completely.
- Marinate in soy sauce: Transfer the cooled marinade to a large container and submerge the chicken legs. Press them down to ensure they’re fully covered. Seal the container with plastic wrap and refrigerate for 2 days.
- Air-dry the chicken: After 2 days, remove the chicken legs from the marinade and tie them with string. Hang them in a well-ventilated area (windowsill, balcony) for 2-3 days to air-dry. Alternatively, use an electric fan for about a day.
- Clean and steam: Wash the air-dried chicken legs in warm water to remove any dust. Place them in a steamer and steam for 30 minutes on high heat.
- Prepare the dipping sauce (optional): Combine minced garlic, ginger, and spring onions in a bowl. In a separate bowl, mix chili noodles, salt, light soy sauce, oyster sauce, sugar, balsamic vinegar, and steamed fish soy sauce.
- Serve: Chop the steamed chicken legs into desired sizes and toss them in the dipping sauce (optional). Enjoy the tender, flavorful, and unique soy sauce-infused chicken!
Tips
- Use high-quality ingredients for the best flavor.
- Adjust the seasoning in the dipping sauce to your taste preferences.
- This recipe is perfect for meal prep, as the air-dried chicken legs can be stored for up to a week in the refrigerator.
- Get creative with other dipping sauces, or enjoy the chicken on its own.
With its unique flavor and simple yet impressive preparation, this soy sauce-marinated chicken recipe is sure to become a new favorite!
