In this recipe chicken legs and thighs are slowly braised to soak up the flavors of soy sauce and other Chinese seasonings creating a warm and comforting meal for these cold months ahead.

4 chicken legs with skin
4 chicken thighs with skin
2 cloves of garlic
4 green onions
1 1/2 inch piece fresh ginger
1/3 cup soy sauce
2 Maggies chicken bullion cubes (or 2 tsp of Maggies chicken powder)
2 cups of hot water

1. Pre heat the oven to 325F.


2. Peel the garlic, mince it, and set it aside.


3. Then rinse and the green onions under cold running water and dry them thoroughly. Chop off the ends and remove any wilted parts. Then cut them in half lengthwise and take the lengthwise pieces and roughly cut them into one inch pieces and set them aside.


4. Next, peel the ginger using either a knife or the back of a spoon and then mince it.


5. Then in a medium sized braising pot that has a nice fitting lid, place the chicken pieces with the skin side up. Then use a fork to gently poke the skin of the chicken pieces. This technique allows the chicken pieces to soak up all the flavors from the soy sauce and chicken broth.


6. Once the chicken pieces are poked and in the pot, carefully pour the soy sauce on top, evenly coating each piece of chicken.


7. Then in a large cup or bowl, mix the Maggies bullion cubes (or powder) with the hot water. Stir until the cubes or powder thoroughly dissolves.


8. Then mix in the minced garlic and ginger.


9. Then slowly add this broth to the side of the braising pot so that it doesn’t remove the soy sauce from the tops of the chicken pieces. Fill the pot up until it halfway covers the chicken. Depending on the size of your pot you may use more of the Maggies cubes mixed with the water. Just make sure to use 1 cube for every cup of water; and for the powder use 1 teaspoon for every cup of water.


10. Then evenly distribute the green onion around the chicken pieces.


11. Finally, place the lid on the pot and place it in the oven for 1½ hours.


12. After 1½ hours flip the chicken pieces over making sure that the broth level is still half way covering the chicken. Here the bottom of the thighs will be facing upwards, and if the broth level is low, simply add more of the Maggies and water mix. Then place it back in the oven for another 2 hours.


13. After 2 hours, flip the chicken back over, again so that the skin side of the thighs are up. Make sure the broth level is still half way over the chicken and place it back in the oven.
    This time though, raise the temperature to 350F and cook it for another 1½ hours.


14. After 1½ hours it is ready to serve. This is delicious served on top of white steamed rice with a side of vegetables, enjoy.