Sunday, October 26, 2014

Slow Cooker Mahogany Chicken Legs

Slow Cooker Mahogany Chicken Legs | | #crockpot #slowcooker #chicken
Slow Cooker Mahogany Chicken Legs

These slow cooker Mahogany Chicken Legs are not your typical "dump and run" dish that give slow cookers a bad reputation. They require a little prep (in this case, about 10 minutes) but it is worth it.

What was most difficult for me was locating the dark soy sauce that gives these legs their mahogany look and interesting flavor. First I went to the local Korean market, but they had mostly Korean and Japanese soy sauces (and shelves and shelves of soy sauces). I finally found it in the "foreign food" section of the Korean market. Later, I visited the local Chinese market, and had no trouble locating the dark soy sauce. I highly recommend adding it to your pantry because it adds such a rich flavor to your Asian dishes. The soy sauce is the second bottle from the right in the photo below.

This chicken is amazing. This recipe is based on the "red cooking" method of Chinese cooking. The flavor is hard to describe. It's sort of savory sweet, and the chicken is just fall-off-of-the-bone tender. You will need to eat it with a fork. Serve it with sticky rice and a vegetable.

Slow Cooker Mahogany Chicken Legs


  • 2 T vegetable oil
  • 10 chicken legs
  • 1 C dark soy sauce
  • 1 C regular soy sauce
  • 1/2 C dry sherry
  • 3 T balsamic vinegar
  • 1/4 C dark brown sugar
  • 1 tsp black peppercorns
  • 1 T hoisin sauce
  • 1 T Dijon mustard
  • 3 cloves of garlic, peeled and sliced
  • 3 slices of peeled ginger
  • 2 tsp ground aniseed
  • 1 tsp sesame oil
  • 2 scallions, thinly sliced

For instructions on how to prepare this dish, visit Karen's Kitchen Stories. 

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