Abstract: The effect of different cooking time on quality of sauce-brines chicken leg was studied at 95 ℃.After cooking 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0 h, the cooking yield, moisture content, T2 relaxation time, color value, p H and texture of chicken leg were measured taking yellow-feather chicken drumstick as the research object.The results showed that with the increasing of cooking time, the cooking yield, T23 peak area and L*value of the cooked chicken leg increased gradually. p H showed a downward trend, while, there was a negative correlation between p H and hardness. At 1.5 h, the chicken leg yield was 71.2%with color-uniform, surface tawny and light-brown inside. Meanwhile, at this point the chicken leg was p H6.43, weak acid, easily digested and absorbed, and the hardness, chewiness and resilience met the taste of product. In conclusion, the sauce stewed chicken leg obtained best quality and taste by cooked at 95 ℃ for 1.5 h.