Braised Chicken Cubes

Braised Chicken Cubes

This aromatic and flavorful Galangal Braised Chicken Legs recipe is a must-try for anyone who loves rich, savory-sweet dishes with a hint of spice. Tender chicken legs are first blanched to lock in juiciness, then stir-fried with caramelized sugar for a glossy, golden hue. Fragrant spices like galangal, cinnamon, bay leaves, star anise, and ginger infuse the dish with warmth, while small chili peppers add a subtle kick. Slowly simmered in a blend of cooking wine, light and dark soy sauce, the chicken absorbs all the bold flavors, resulting in melt-in-your-mouth perfection. The secret? Mastering the sugar caramelization process—key to achieving that irresistible sticky glaze. Serve this dish over steamed rice to soak up every drop of the luscious sauce. A comforting, restaurant-quality meal made easy at home!

38 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
chicken legs
500g

The aromatics

🧅
galangal
50g
🧅
cinnamon
2 sticks
🧅
bay leaves
2 leaves
🧅
star anise
2 pieces
🧅
ginger slices
30g
🧅
small chili peppers
2-3 pieces

The sauce & seasonings

🧂
white sugar
20g
🧂
oil
2 tbsp
🧂
cooking wine
2 tbsp
🧂
light soy sauce
2 tbsp
🧂
dark soy sauce
1 tbsp

Instructions

1. Step 1

Step 1
Cut the chicken legs into pieces, I bought them pre-cut, and soak them in clean water for half an hour to remove the fishy smell, prepare the galangal, cinnamon, bay leaves, star anise, ginger slices, and small chili peppers.

2. Step 2

Step 2
Blanch the chicken pieces in hot water, then wash them with hot water, and drain them for later use.

3. Step 3

Step 3
Heat oil in a cold pot, add a small amount of white sugar, the sugar is used for coloring, don’t worry about it being too sweet, those who like sweet can add more, I added four scoops, standard milk powder scoop.

4. Step 4

Step 4
Start stir-frying the sugar, it’s very important! Control the fire well, start with high heat until the sugar dissolves, then immediately switch to low heat.

5. Step 5

Step 5
First stage: some of the sugar has melted, stir constantly throughout the process.

6. Step 6

Step 6
Second stage: the sugar has completely dissolved, switch to low heat.

7. Step 7

Step 7
Third stage: the sugar starts to change color.

8. Step 8

Step 8
Fourth stage: the color becomes brighter, at this time, add the blanched and drained chicken pieces to the pot and stir-fry.

9. Step 9

Step 9
Stir-fry for a while to make the chicken pieces evenly colored.

10. Step 10

Step 10
Add the prepared galangal, cinnamon, and other ingredients, and stir-fry.

11. Step 11

Step 11
Add hot water to the pot, enough to cover the chicken pieces, bring to a boil over high heat, remove the foam, add a small amount of cooking wine, and then switch to low heat and cover the pot to simmer slowly.

12. Step 12

Step 12
After about 20-30 minutes, add light soy sauce, dark soy sauce, and salt to taste, and continue to cook for about 10 minutes, turn up the heat to thicken the sauce, and stir-fry frequently to prevent the sauce from sticking to the pot.

13. Step 13

Step 13
The sauce has thickened, and it’s ready to be served.

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