PREP/COOK TIME: About 45 Hours
Makes 5 – 6 Servings

INGREDIENTS 

1 Tbs – Vegetable Oil

3 Lbs – Chicken Legs and Thighs; or Duck Legs with Thigh Meat

½ Tsp – Kosher Salt

1 Tsp – Coarse Black Pepper

2 Tbs – Kikkoman Naturally Brewed Soy Sauce

1 Tsp – Sesame Oil

2 Cloves – Garlic, Peeled and Finely Minced

1 Tsp – Ginger, Finely Minced

½ Cup – Kikkoman Manjo Aji-Mirin; or 2 Tbs of Sugar to a ½ Cup of Extra Dry Vermouth

¼ Cup – Fresh Mandarin Orange Juice

¼ Cup – Dark Brown Sugar

1 Cup – Hoisin Sauce

1 Tbs – Chinese Hot Mustard

1 Tsp – Crushed Red Pepper

1 Package (9 Oz) – Dried Plums, Dried Prunes (Package May Read Both)

½ Cup – Scallions, Stems Only, For Garnish

½ Cup – Dry Roasted Peanuts, Crushed, For Garnish

THE NITTY GRITTY

In a large bowl, combine chicken, salt, pepper, 1 tbs of soy sauce and sesame oil; marinate for about 10 – 15 minutes. In a large pot, heat oil at medium high. Sear chicken in batches (about 2 – 3 minutes each side); transfer to tray or baking dish and set aside loosely covered to start sauce. Add garlic and ginger; cook till fragrant. Add mirin; simmer till reduced by half. Add orange juice and dried plums; cover and simmer for a 2 – 3 minutes. Add chicken back into pot; stir to combine. Add brown sugar and continue to stir till chicken is coated. Let chicken simmer covered, about 5 – 6 minutes, stirring occasionally, or till legs are fully cooked. Meanwhile, in another bowl, combine hoisin sauce, 1 tbs of soy sauce, mustard and crushed red pepper; whisk to blend. Add plum sauce; stir to combine. Cook uncovered, again stirring occasionally, till sauce slightly thickens. Serve with prepared white rice. Garnish with chopped scallion leaves and crushed peanuts.

DECEMBER 10, 2018