Yam Coca-Cola Chicken Legs

Name: Yam Coca-Cola Chicken Legs
Total time: 45 min
Ingredients: 4 large, halved at joints Chicken legs; 1 medium, peeled and cut into 2-inch chunks Yam (Chinese yam or regular yam); 1 can (12 oz) Coca-Cola or cola drink; 3 slices, roughly chopped Ginger; 2 tablespoons Light soy sauce; 1 tablespoon Dark soy sauce; 2 tablespoons Cooking wine (Shaoxing wine); 2 tablespoons Vegetable oil; 2 stalks, sliced for garnish Green onions; 2-3 pieces Dried red chilies (optional)

Tender chicken legs braised in a sweet and savory Coca-Cola sauce with chunks of soft yam and a hint of chili heat. A comforting one-pan dish that's perfect over rice.

45 min

Medium

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Story

This Chinese-American inspired dish combines the unexpected sweetness of cola with savory soy sauce to create a rich, sticky braising liquid that clings perfectly to the chicken and yam.

Ingredients

Chicken legs 4 large, halved at joints

Yam (Chinese yam or regular yam) 1 medium, peeled and cut into 2-inch chunks

Coca-Cola or cola drink 1 can (12 oz)

Ginger 3 slices, roughly chopped

Light soy sauce 2 tablespoons

Dark soy sauce 1 tablespoon

Cooking wine (Shaoxing wine) 2 tablespoons

Vegetable oil 2 tablespoons

Green onions 2 stalks, sliced for garnish

Dried red chilies (optional) 2-3 pieces

Instructions

Prep the ingredients

Cut the chicken legs into smaller pieces at the joints. Peel the yam and cut into generous chunks about 2 inches in size. Roughly chop the ginger slices.

Sear the chicken

Heat vegetable oil in a wide pan or Dutch oven over medium-high heat. Add the chicken pieces skin-side down and cook without moving for 4-5 minutes until golden brown. Flip and cook another 3 minutes. Remove chicken and set aside.

Build the sauce

In the same pan, add the ginger and dried chilies if using. Stir for 30 seconds until fragrant. Add the cooking wine, light soy sauce, and dark soy sauce. Stir to combine, scraping up any browned bits from the bottom.

Braise with cola and yam

Pour in the Coca-Cola and bring to a simmer. Add the chicken pieces back to the pan along with the yam chunks. The liquid should nearly cover the ingredients. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender and yam is soft.

Finish and serve

Remove the lid and increase heat to medium-high. Cook for 5-7 minutes until the sauce reduces to a thick, glossy glaze that clings to the chicken. Stir gently to coat everything evenly. Garnish with green onions and serve hot over steamed rice.