🐓 How a Chinese Chef Cooks Drumsticks! (豉油雞髀)

By Made With Lau · 45 min

Ingredients

Instructions

1. Slice the ginger about 1/8 inch thick. Peel the garlic and slice it to the same thickness.
2. Cut the dried mandarin peel into small pieces and soak in water for 1 to 2 minutes to soften.
3. In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, white pepper, dark brown sugar and salt. Taste and adjust, then stir in the 0.5 cup of water.
4. Bring 6 cups of water to a boil in a wok or large heavy pot. While it heats, pierce the thickest part of each drumstick with a small knife, avoiding the skin.
5. Once boiling, add the drumsticks, keeping them fully submerged, and blanch for 1.5 to 2 minutes.
6. Drain the drumsticks. Empty and rinse the wok, then wipe it dry.
7. Heat the dry wok, add the oil, then stir-fry the ginger and garlic for 1 minute. Add the mandarin peel and stir-fry for 20 to 30 seconds.
8. Add the 0.5 cup of water, stir, cover and simmer for 1.5 to 2 minutes.
9. Add half the sauce, then the drumsticks, making sure each one sits in the sauce. Pour the rest over the top and spoon it over each piece.
10. Lower the heat, cover and simmer for 10 minutes. Uncover, flip the drumsticks, cover and simmer for another 1.5 to 2 minutes.
11. Turn the heat to high, uncover and cook for 5 to 6 minutes, basting occasionally, until the sauce reduces and the chicken reaches an internal temperature of 165°F.
12. Turn off the heat, plate the drumsticks and serve with some of the sauce on the side.

Summarized from Made With Lau's video. Watch it for the details.

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