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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash your hands thoroughly with soap after handling raw chicken to prevent cross-contamination.
Rinse 2 chicken leg quarters thoroughly and pat completely dry with paper towels until the skin and surface are completely dry.
Watch out
The chicken must be dried thoroughly
otherwise, excess water will dilute the sauce and weaken the flavor
Hold the chicken firmly when piercing with kitchen shears and cut downwards toward the board to prevent slipping.
Flip the chicken legs over and use kitchen shears to snip 3 deep holes into the thickest meat on the bone side of each leg, exposing the meat to help it cook evenly and absorb flavors.
Watch out
Cut only into the thick meat on the underside and do not pierce the top skin, otherwise the skin will tear and spoil the presentation.
Crush 3 cloves of unpeeled garlic with the flat side of a knife, and cut 2 pieces of soaked, scraped dried tangerine peel into thin strips until the garlic is lightly smashed and peel is shredded.
Watch out
The white pith of the tangerine peel must be thoroughly scraped off
otherwise, it will make the sauce bitter
In a large measuring cup, combine 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp mushroom dark soy sauce, 1 tsp white pepper, and 3 cups water. Stir thoroughly until fully blended into a dark uniform sauce, then set aside.
Watch out
Mushroom dark soy sauce gives a deeper glossier color
regular dark soy sauce can be substituted, but the finish will be slightly less vibrant
Heat 1 tbsp of cooking oil in a wok over medium heat. Add 3 slices of ginger, 1 cinnamon stick, 1 star anise, 3 crushed garlic cloves, the tangerine peel strips, and 28g rock sugar. Stir-fry for about 1 minute until fragrant and garlic turns lightly golden.
local_fire_departmentmedium heat, fry for about 1 minuteWatch out
Do not use high heat when frying spices
garlic and tangerine peel burn easily and will turn the entire sauce bitter
Pour in the prepared soy sauce mixture (do not add the chicken and rose wine yet). Cover with lid and bring to a rolling boil over high heat until steam vents vigorously from the lid edges.
local_fire_departmenthigh heat, until rolling boilWatch out
Do not add the rose wine now
adding it too early will cause its aroma to evaporate away completely
Once boiling, reduce to medium-low heat. Keep covered and simmer for 1 minute until the sauce maintains a gentle simmer and the spice flavors infuse deeply into the broth.
local_fire_departmentmedium-low heat, cook for 1 minuteWatch out
Keep heat at medium-low to maintain a light simmer
rapid boiling will evaporate too much liquid and make it overly salty
Uncover the wok. Place the 2 chicken legs into the simmering sauce skin-side down for 30 seconds to absorb color, then gently flip them skin-side up using tongs until the skin turns a uniform light brown.
local_fire_departmentmedium-low heat, steep for 30 seconds then flipWatch out
Be very gentle when flipping the chicken
do not scrape the skin with tongs, or it will tear
Maintain a gentle simmer (sauce must cover at least half of the chicken). Continuously ladle the simmering soy sauce over the chicken skin for 10 minutes. If basting cools the sauce down, slightly increase heat to keep a low simmer until the skin develops a rich glossy amber glaze.
local_fire_departmentmedium-low heat (maintain light simmer), baste for 10 minutesWatch out
Do not let the sauce boil vigorously
keep it at a gentle simmer, otherwise the chicken meat will seize up, become tough, and overcook
Hot sauce splashes easily when flipping heavy chicken legs; wear heat-resistant gloves to prevent scalding.
Wearing heat-resistant gloves, carefully flip the chicken legs meat-side down using tongs. Pour in 2 tbsp rose wine, raise heat slightly to a medium boil, and cook for 2 minutes until the wine aroma infuses into the meat.
local_fire_departmentmedium heat (medium boil), cook for 2 minutesWatch out
Add the rose wine only at this stage
adding it too early will cause its fragrance to dissipate
Cover the wok tightly, boil on high for exactly 30 seconds, then immediately turn off the heat. Do not open the lid and let steep in residual heat for 20 to 30 minutes (20 minutes for average legs) until the meat is fully cooked and succulent.
local_fire_departmenthigh heat for 30 seconds then turn off heat, steep for 20-30 minutesWatch out
Turn off heat promptly after 30 seconds
do not open the lid during steeping, otherwise heat loss will leave the meat raw inside
Transfer the cooked chicken legs to a platter. Strain and discard the whole spices from the wok. Ladle some sauce into a small saucepan and simmer until thickened, tasting and adjusting seasoning to make a dipping glaze.
local_fire_departmentmedium-low heat, simmer until thickenedWatch out
The remaining master stock in the wok can be strained, cooled, and frozen to be reused for future batches.
Use kitchen shears to cut the chicken leg quarters into bite-sized pieces and debone as desired. Arrange neatly on a plate and serve with the reduced soy sauce dipping glaze until the chicken is cut into tender glossy pieces.
Watch out
The chicken skin is exceptionally tender
cutting with kitchen shears prevents the delicate skin from tearing compared to chopping with a heavy cleaver
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