Dark-Meat Chicken with Shallots

Preparation info

  • Serves


    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Unlike light meat, dark meat can be reheated without worry of overcooking. Since there are no crisp vegetables in this dish to wilt, it can be prepared ahead and warmed just before serving. We prefer to leave the skin attached to the chicken to provide crisp texture and additional flavor, but the fat rendered from the skin should be spooned away. If you prepare the dish ahead, remove the skin before reheating or it will turn soggy. The skin can be shredded and stir-fried for cracklings.