Braised Chicken Leg

March 23, 2025 15 Minutes Medium

Nutritional Information

470 kcal
Calories
54g
Protein
0g
Carbohydrates
24g
Fat
Recipe Hot Dishes
Braised Chicken Leg

This Sichuan-Style Salted Chicken Legs recipe delivers an irresistible umami-packed flavor with a tender, juicy texture. The secret lies in a unique 10-day curing process, where chicken legs are marinated with fragrant Sichuan peppercorns, salt, and Chinese wine, then air-dried for deep, concentrated taste. The result? A delicacy with a perfect balance of savory, aromatic, and slightly numbing spice notes. After slow-curing, the chicken is steamed with ginger and cooking wine for a succulent finish. Ideal as a gourmet appetizer or centerpiece dish, this traditional method ensures rich, complex flavors in every bite. Serve sliced for an authentic Chinese culinary experience that’s both bold and satisfying.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Thaw the chicken legs completely.
Step 1
2
Step 2
Cut the thawed chicken legs along the middle of the bone, and then cut off the tendons on both sides without cutting the skin.
Step 2
3
Step 3
Prepare salt, Sichuan peppercorns, and Chinese wine.
Step 3
4
Step 4
Put the prepared chicken legs in a basin, add Chinese wine, and mix well.
Step 4
5
Step 5
Mix salt and Sichuan peppercorns well and microwave for 3 minutes.
Step 5
6
Step 6
Pour the mixture into the chicken legs and mix well, then arrange the chicken legs neatly.
Step 6
7
Step 7
Use a heavy object to press, this is after one day of marinating.
Step 7
8
Step 8
On the second day, turn the bottom ones over to the top and press again.
Step 8
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Step 9
On the third day, hang them up after tying them up, and dry them in the sun for 2 days before moving them to a ventilated place to air dry.
Step 9
10
Step 10
This is after 10 days.
Step 10
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Step 11
They can be eaten now, first wash the chicken legs clean with warm water.
Step 11
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Step 12
Put them in a basin, add ginger and a small amount of cooking wine, and steam over water for 15 to 20 minutes.
Step 12
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Step 13
Let them cool, then cut into pieces and serve.
Step 13
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Step 14
Serve.
Step 14

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