This recipe is adapted from Yum Yum Magazine No. 82. The original recipe uses duck but I have substituted it with chicken whole legs as it is not possible to get duck meat from the wet market which I frequent.
Anyway, it is a rather easy braised chicken recipe with only a few ingredients. This dish is rather unique as you can smell the aroma of orange peel more than the seasoning. A citrusy scent but taste wise, it is savoury. Overall result, the chicken and sauce tastes good.
Recipe adapted from Yum Yum Magazine No. 82 with modifications
2 chicken whole legs – cut into 2 pieces each
1 piece dried Mandarin orange peel - rinsed and scrap off the white pith, break into pieces
Several slices of ginger
½ tbsp cooking oil
1 tsp dark soy sauce
1 tbsp each Shaoxing wine, light soy sauce and oyster sauce
¼ tsp salt
1-2 tsp sugar to taste
400 ml water
- Heat oil in a non stick wok, sauté ginger slices until aromatic, add in the chicken pieces [skin side down] to fry until brown.
- Add in the orange peel and seasoning. Stir fry to mix the ingredients well before adding water.
- Bring to boil, cover and lower heat to simmer until chicken is tender and sauce is reduced. Flip over chicken pieces occasionally to ensure even cooking.
- Dish up chicken pieces, cut into bite sizes pieces. Arrange on serving platter. Bring sauce to boil until thick, taste to adjust seasoning.
- Pour over chicken pieces. Serve immediately.