Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  120 min
• Ready Time:
  2 hour, 10 min

Ingredients

• 5 or six chicken legs cut the tendon at the base so when it cooks you get a nice chicken leg lolly as shown in my photo.
• baby bok choy cleaned well and stripped to individual leaves
• olive oil
• unsalted butter

Benny's Asian BBQ Sauce

• /archives/v1/chef/recipes/bennys-asian-marinadesauce/ find it here

Directions

Start by preheating you oven to 450degrees and with a little vegetable oil in a pan put the chicken legs in and let them roast for about 15-20 min until you can see the skin starting to crisp a little and the bones are looking a little dark and dry. Now drop the temp to 325degrees and add enough water to cover the chicken 3/4 of the way. Now add about one cup of the Asian marinade and cover with foil and let cook for about 90 min turning the chicken legs every 20 min or so. Now after about 90 min take off the foil and crank the heat to 450degrees and get that sauce reducing again turning the chicken every ten min or so to keep it moist. Now the sauce will come to a point where it starts to become a glaze at that point baste the chicken one last time take out and cover in foil and let rest.

I served this with baby bok choy, take your leaves as you can see in my photo and into a hot pan with olive oil put them in and add some water and cover the stalk portion with a lid or foil and let steam for 90 seconds. Take cover off and add a knob of unsalted butter and quickly toss around, add a few grains of kosher salt and plate.

Lay the leaves out as I have and plate two pieces of chicken on top finish with some toasted sesame seeds and that's it!

Rock and Roll kids I love this one!

 

Benny