It’s been a while since I posted a recipe in this blog! Phew. I’ve been cooking a lot, especially during weekends, since those are the time for me to make batch cooking for the upcoming week.
So in order to keep things simple and keeping myself sane at the same time, I always sought for ways to streamline my kitchen time, especially during this heat! We’ve been having a very hot and humid weather in SoCal lately, so standing in front of the stove for an extended period time isn’t bueno.
Anyway, this recipe is one of my go-to if I need to make a batch of protein dish. It tastes yummy, no need to baby sit a lot and if you are using a convection countertop oven like I do, it won’t heat up the house. It’s a win win situation!
The base of this recipe is basically tamari (gluten-free) soy sauce and fish sauce, salt, pepper, onions, garlic and ginger. You can experiment with different spices (I used star anise) and herbs (I used basil leaves one time).
The method of this recipe is basically braised the chicken in the oven. The liquid helps cooking the chicken while at the same time letting the flavor seeps into the meat. I have to thank my co-worker who told me about this method.
Enjoy the recipe and let me know if you like it.
Oven Braised Chicken Legs
|Prep time||4 hours|
|Cook time||2 hours|
|Total time||6 hours|
|Dietary||Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb|
|Meal type||Lunch, Main Dish|
|Occasion||Casual Party, Thanksgiving|
- 8 pieces bone-in skinless chicken drumsticks
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup tamari soy sauce
- 1-2 tablespoon fish sauce
- 3oz onion (sliced)
- 4 cloves garlic
- 1oz ginger (thinly sliced)
- 1/2 tablespoon onion powder
- 1-2 cup water
- 2-3 pieces basil leaves
- 2-3 pieces star anise
- 1 tablespoon sweetener of choice (I used Erythritol)
For Serving size: 4 (about 2 drumsticks)
Approximate macros for 1 serving
Net Carbs: 3gr