Ingredients

The following ingredients have 4 Servings
  • 1 ½ tablespoons extra virgin olive oil
  • 4 chicken leg quarters, any excess skin and fat trimmed
  • ¼ cup diced shallots
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon grated ginger
  • 1 cup chicken stock
  • 1 cup low sodium soy sauce
  • ½ cup light brown sugar
  • ¼ teaspoon white pepper
  • 2 thinly sliced green onion (to serve)
  • 3 cups steamed jasmine rice (to serve)

Instruction

  • Preheat oven to 350˚F.
  • Pour oil into a Dutch oven and place over medium-high heat.
  • Generously season chicken quarters with salt and pepper and sear in the Dutch oven, skin side down, for 3 to 4 minutes. Flip and sear for an additional 3 to 4 minutes.
  • Remove chicken from the pot and set aside.
  • Drain all but 1 tablespoon of oil from the pot. Reduce heat to medium and sauté shallots and garlic for about 2 minutes. Add ginger and continue to sauté for 1 minute.
  • Add stock to the pot to deglaze and simmer for 1 minute. Add the soy sauce, sugar and pepper and continue to simmer for 5 to 7 minutes.
  • Add chicken back into the Dutch oven, skin side up, cover and place in the oven for about 40 minutes.
  • To serve: Remove Dutch oven from the oven. Create a bed of rice onto a serving platter and top with chicken, pouring some of the braising liquid over each quarter. Top with sliced green onion or chives and serve.