紅燒雞腿 Taiwanese Style Stewed Chicken Legs

Whole chicken legs are SUPER cheap at Fresh & Easy.  6 thighs and 6 legs are only about $5.  I bought one pack and made Taiwanese style stewed chicken leg.


紅燒雞腿 Taiwanese Style Stewed Chicken Legs

Taiwanese stew is very easy to make.  Soy sauce, rice wine, water, crushed garlic, green onion, and a pack of "stew bag (滷包)" that you can purchase from Chinese supermarket.  The stew bag has spices and herbs in it, but it's optional.  You can also add ginger.  Most people do, I think.  But personally I don't like ginger so I never add ginger to my stew.  The amount that I added is approximately rice wine : soy sauce : water = 1 : 2 : 3.  At this point, I have no idea how the sauce tastes like.  But no worry.  Just wait till the sauce started boiling, then you can throw the meat in there.  You can also use pork or beef.  But I wouldn't use chicken breast.  They breast meat won't taste as good as leg meat.  Chicken wings works great in this sauce though.  When the sauce starts to boil again, turn the heat to low, cover the pot, and let the meat stew for about 1 hour. 


After one hour, now we can taste the sauce.  If the sauce is not salty enough, add more soy sauce.  If it's too salty, add more water.  At this point, you can also add other things that you would like to stew.  I added some hard boiled eggs to make stewed egg (滷蛋).  People usually add seaweed, tofu curd, potatoes, carrot, etc.  Then let the whole pot sit on the stove in low heat with cover on for another hour.

The meat was so tender that it just fell right off the bone when using a fork.  I served it over brown rice with some spicy bamboo shoot (bought in a jar from Chinese supermarket).  Dr. P loved the stewed chicken legs rice.  So did I.  It tasted just like my mom's stew meat.  Yum!

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