Dish It Girl Dina

1. Pat the chicken legs dry and season with Chinese Five Spice, salt and pepper.
2. Heat the olive oil in a large skillet, over medium/high heat. Add the chicken legs
to the skillet skin side down. Sear until the outside is brown about 4 minutes per
side. Work in batches in order to not crowd the pan.
3. In the bowl of a slow cooker whisk together the chicken broth, soy sauce, hoisin
sauce, oyster sauce, garlic, ginger, and salt until well combined.
4. Add the seared chicken legs to crockpot, turning to coat in the sauce. Cover and
cook on high for 4 hours, until the internal temperature measures 165 degrees.
5. Meanwhile prepare the cucumber relish. In a small saucepot bring the rice
vinegar and fish sauce to a simmer. Then add the sugar stirring until the sugar
dissolves. Remove from heat.
6. In a heat proof bowl, add the cucumbers and onions, season with salt and
pepper. Then add the rice vinegar liquid over top. Toss to coat, cover and place
in the refrigerator until ready to use.
7. Once the chicken is cooked through remove form the slow cooker and let it rest
on a plate tented with foil.
8. Add the remaining liquid from the slow cooker to a small pot.
9. In a small bowl or cup add the cornstarch and one tablespoon of water, mix
together until dissolved to create a “slurry.” Add this to sauce in the pot, bring to a
simmer stirring gently throughout until the mixture thickens, about 5-6 minutes.
10. Plate the chicken and brush the hoisin sauce mixture over top of each leg. Then
spoon cucumber relish over top. Garnish with chopped scallions. Serve over
white rice if desired.