According to Christopher Tan, the secret to this dish is to toast and grind whole coriander seeds. Like most braises, it is excellent when served the next day.
- 1⁄4 cup sugar
- 2 Tbsp. dark soy sauce
- 2 Tbsp. soy sauce
- 3 lb. skin-on chicken legs
- 3 1⁄2 Tbsp. whole coriander seeds
- 5 large shallots, roughly chopped
- 4 cloves garlic, roughly chopped
- 1⁄4 cup peanut oil
- Cooked jasmine rice
Stir together 1 tbsp. sugar and soy sauces in a large bowl. Add chicken and toss to coat. Cover bowl; marinate in refrigerator for at least 1 hour and up to 3.
Toast coriander seeds in a large skillet over medium heat until fragrant and a shade darker, 3–4 minutes; let cool. Grind to a powder in a spice grinder; set aside. In a food processor, pulse shallots and garlic into a rough paste.
Heat oil in a wok over medium heat. Add shallot–garlic paste; cook, stirring constantly, until fragrant and softened, 6–7 minutes. Add 1 tbsp. sugar and cook for 1 minute more. Add ground coriander; cook, stirring, for 30 seconds. Lift chicken out of marinade; add to wok. (Reserve marinade.) Cook, turning occasionally, for 3–4 minutes. Stir 1 2⁄3 cups water into the reserved marinade; add to wok. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through and sauce has thickened, about 45 minutes.
Stir in remaining sugar; add salt to taste. Serve chicken and sauce with rice.