← Nouns Cooking · Vietnamese

Ingredients

• 1.5 kg chicken legs (drumsticks and thighs, bone in)
• 3 tbsp light soy sauce or Maggi seasoning
• 1 tbsp Oyster sauce
• 1 tbsp Sugar
• 1 tbsp Honey
• ½ tsp Chinese five-spice
• ½ tsp Salt
• 3 cloves Garlic, minced
• 2 Shallot, minced
• 1 tbsp Ginger, finely chopped
• 1 tbsp Vegetable oil
• 250 ml Coconut water

Method

1. Pat the chicken dry and cut a couple of slashes into the thickest parts. Mix the soy, oyster sauce, sugar, honey, five-spice, salt, garlic, shallots and ginger, rub it over the chicken and marinate for 1 hour (or overnight in the fridge).
2. Heat the oil in a wide, heavy pan over medium heat. Scrape the marinade off the chicken (keep it) and brown the pieces skin side down for 5–6 min, then turn and brown the other side for 5 min.
3. Pour in the saved marinade and the coconut water. Bring to a simmer, cover and cook on low for 15 min.
4. Uncover and simmer for 8–10 min more, turning the chicken often, until the sauce reduces to a sticky glaze and the meat by the bone reaches 75°C (165°F).
5. Serve with tomato rice or plain rice, sliced cucumber and tomato, spooning over the glaze.

Tips

• For an oven version, roast the marinated legs at 200°C (400°F) for 35–40 minutes, basting with the reduced marinade near the end.
• Use tamari and a gluten-free oyster sauce to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Delightful Plate Vicky Pham