I did the exact same recipe I use for pork chashu, but I used two chicken legs (thigh and drums still together, but debonned), tied, cooked in the broth and then I marinated with soy sauce, mirin, garlic and green onion. I made it because I have a muslim friend coming, but sincerely, it tastes just as good as pork for a fraction of the price, so I will probably do it more often