Hong Kong-Style Chicken Leg Over Rice

Name: Hong Kong-Style Chicken Leg Over Rice
Total time: 1 h
Ingredients: 2 pieces (about 400g each) whole chicken leg (bone-in, skin-on); 2 cups jasmine rice; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons oyster sauce; 2 tablespoons rock sugar or brown sugar; 4 cloves, minced garlic; 3 slices ginger; 3 stalks green onions; 2 tablespoons vegetable oil; 1 cup water or chicken broth; 4 stalks for serving bok choy or choy sum

A classic Cantonese comfort dish featuring a whole chicken leg braised in a rich savory sauce, served over fluffy steamed rice with vegetables. This beloved siu mei specialty from Hong Kong tea restaurants is comfort food at its finest.

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This recipe recreates the beloved pistol-shaped chicken leg (named for its distinctive silhouette) found in Hong Kong-style tea restaurants. The key is achieving tender, flavorful meat with a glossy sauce that coats the rice perfectly.

Ingredients

whole chicken leg (bone-in, skin-on) 2 pieces (about 400g each)

jasmine rice 2 cups

light soy sauce 3 tablespoons

dark soy sauce 1 tablespoon

oyster sauce 2 tablespoons

rock sugar or brown sugar 2 tablespoons

garlic 4 cloves, minced

ginger 3 slices

green onions 3 stalks

vegetable oil 2 tablespoons

water or chicken broth 1 cup

bok choy or choy sum 4 stalks for serving

Instructions

Prepare the chicken legs

Rinse chicken legs and pat completely dry with paper towels. This ensures crispy skin. Score the meat slightly around the bone to help flavors penetrate. Rub lightly with a pinch of salt and set aside.

Sear and flavor

Heat oil in a deep pan or Dutch oven over medium-high heat. Add chicken legs skin-side down and sear until golden brown, about 4-5 minutes. Flip and cook 2 more minutes. Add ginger, garlic, and green onions, stirring until fragrant.

Braise the chicken

Add light soy sauce, dark soy sauce, oyster sauce, and sugar to the pan. Pour in water or broth. Bring to a gentle simmer, then reduce heat to low. Cover and braise for 25-30 minutes, flipping halfway, until chicken is tender and cooked through.

Cook the rice

While chicken braises, rinse rice until water runs clear. Cook in a rice cooker or pot with slightly less water than usual for firmer texture that holds up to sauce.

Prepare vegetables and finish

Blanch bok choy in salted boiling water for 2 minutes. Remove chicken from sauce and let rest 5 minutes. Increase sauce heat and reduce until glossy and coating a spoon.

Assemble and serve

Spoon rice onto plates. Top with chicken leg arranged to show its shape. Spoon reduced sauce over chicken and rice. Garnish with blanched vegetables and extra green onions. Serve immediately while hot.