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Here’s one fun fact you might not know about me. I was born in Taiwan. That’s right, I even have the “made in china” sticker to prove it (ok, I’m kidding about that part). I lived there until I was 8 years old. I got my good academic habits there, along with my love of seafood and my obsessive habit of eating everything I was served… my personal nutrition journey helped me get over that last one.

Now, I’ll be honest, I don’t remember much about the food there, but this is a recipe that my mom would make occasionally, even after we moved back to the US.

And while I can’t vouch for how authentic this recipe is, I can vouch for its deliciousness. This salty/savory combo is perfect over brown rice and served with a side of veggies like my spicy green beans (recipe coming soon)

Asian chicken legs with spicy green beans

What’s also great about this recipe is that it’s pretty much a one step process. Throw just a few ingredients in a pot, cover it, and let it stew, turning once or twice.

Asian stewed chicken legs

Asian Stewed Chicken Legs

Asian Stewed Chicken Legs


  • 6 skinless chicken legs
  • 1/4 cup soy sauce
  • 3/4 cup water
  • 2 green onions, sliced into 1 inch slices
  • 2 quarter inch thick slices of ginger


  • Place all ingredients in a large pot with a tight fitting lid. Chicken should be about halfway submerged in water.
  • Bring to a boil, then reduce heat to medium and place lid on pot.
  • Boil at a medium heat for 50-60 minutes or until cooked through, turning chicken once or twice.

Yup, that’s it. Pretty simple recipe, but it is so yummy! Try it out, let me know what you think!

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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at


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