Twice cooked chicken mini drumsticks
These chicken mini drumsticks are gently cooked in a stock with with Chinese spices, then pan fried with mushroom soy sauce. Finger licking good !
Recipe is as follow:
Ingredients
Marinade
- 1 inch of ginger, crashed
- 2 clove of garlic, crashed
- 2 dry chili
- 1 cinnamon stick
- 3 star anise
- 12 cloves
- 6 cardamon seeds, crashed
- 1 tsp coriander seeds, crashed
- 1 tsp sichuan pepper, crashed
- 1 bottle of sweet apple cider
- 2 cup of chicken stock
- 3 tbsp soy sauce
- 3 tbsp mushroom sauce
- water (top up)
Others
- 12 chicken mini drumsticks
- 1 tbsp oyster sauce
- 1 tbsp mushroom soy sauce
- cooking oil
Method
- In a heavy base pot (I used a cast iron pot), bring all the marinate ingredients to boil; add the mini drumsticks, top up with water so the mini drumsticks are submerged; bring the liquid to boil again and simmer gently for 5 minutes (with the lid on); turn off heat and leave the pot on the stove for another 30 minutes (minimum) so the cooking continues with residual heat.
- Take out the chicken mini drumsticks and shake off any liquid
- In a heavy base frying pan, heat up some cooking oil to medium-high; add chicken mini drumsticks and oyster sauce, toss for a few minutes until the mini drumsticks are evenly hot; add mushroom soy sauce and toss, until the meat is aromatic; remove from heat and serve warm.
