Szechuan Styled Stewed Chicken Legs

Spicy, sweet and deliciously savoury is how we gonna described this dish. The sauce infused well into the chicken during the stewing and the thick luscious sauce makes a good gravy topping for the rice ! The mom even commented that the sauce is really good and she had it well with the rice alone, even without the chicken. 


  • 2 whole chicken legs
  • 1½ tbsp cooking oil
  • 1 tbsp chopped ginger
  • 2 tbsp chopped shallots
  • 2 tbsp minced garlics
  • 2 tbsp chopped spring onion (with more for garnishing)
  • 5 dried chillies, diced
  • 250ml water
  • 1 tbsp Sichuan peppercorn

For the Chicken Marinade:
  • 1 tbsp light soya sauce
  • ½ tsp pepper

For the Seasonings:
  • 25g rock sugar
  • 1 tbsp rice wine
  • 1 tbsp oyster sauce
  • ¾ tbsp light soya sauce
  • ½ tbsp dark soya sauce
  • ½ tsp sesame oil


  • Make a few slits on the chicken legs and rub the marinade ingredients all over and set them aside in the fridge for at least 3 hours.
  • Heat up a wok with the cooking oil and add the chopped ginger, shallots, garlics, spring onions and dried chillies. Saute till aromatic.
  • Add in the water.
  • Add in all the seasonings ingredients. Stir to mix well.
  • Allow the sauce to simmer till it boils before add in the chicken legs and lower the flame.
  • Cover the wok and allow the chicken to simmer in it for 20 mins.
  • Remove the cover and flip the chicken over. Allow the chicken to simmer for another 25 to 30 minutes till the sauce is reduced and thickened.
  • Garnish with more diced spring onion and serve hot.