Hot Dishes
Braised Chicken Cubes
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38 MIN
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4 servings
About This Recipe
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!
Instructions
Detailed preparation guide
servings
4
Total Time
38m
shopping_basket Ingredients
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
menu_book Directions
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
Blanch the chicken pieces in hot water, then wash them with hot water, and drain them for later use.
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
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
First stage: some of the sugar has melted, stir constantly throughout the process.
6
Step 6
Second stage: the sugar has completely dissolved, switch to low heat.
7
Step 7
Third stage: the sugar starts to change color.
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
Stir-fry for a while to make the chicken pieces evenly colored.
10
Step 10
Add the prepared galangal, cinnamon, and other ingredients, and stir-fry.
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
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
The sauce has thickened, and it’s ready to be served.
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