Recipe by PaulaG
Another great recipe compliments of Cuisine at Home. It was suggested as a week-night meal since it so easy to prepare; however, it also makes a nice presentation for a small gathering of friends.
Top Review by Victoria20
With 10 ounces of soy sauce I knew this would be salty (especially when the sauce is reduced), so I used 2/3 cup of low sodium soy sauce and it still was too salty. If I make this again, I'll reduce the low-sodium soy sauce to 1/2 cup and add 1/2 cup of low-sodium chicken broth and 2 tablespoons of water to make up the liquid. And add a bit of hot sauce, too.
- 1 (10 ounce) bottle low sodium soy sauce
- 1⁄3 cup dry sherry
- 1⁄2 cup green onion, sliced
- 3 tablespoons brown sugar
- 2 slices fresh ginger
- 2 star anise
- 1 cinnamon stick, 3 to 4 inches
- 1⁄4-1⁄2 teaspoon red pepper flakes
- 4 skinless chicken leg quarters
- 2 -3 green onions, sliced
Directions See How It's Made
- Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
- Add the chicken and cover; reduce heat to medium.
- Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
- Transfer the chicken to a plate and tent with foil.
- Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
- Strain through a sieve and spoon off any fat that rises.
- Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.