Twice cooked chicken mini drumsticks

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These chicken mini drumsticks are gently cooked in a stock with with Chinese spices,  then pan fried with mushroom soy sauce. Finger licking good !

Twice cooked chicken mini drumsticks

Recipe is as follow:



  • 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)


  • 12 chicken mini drumsticks
  • 1 tbsp oyster sauce
  • 1 tbsp mushroom soy sauce
  • cooking oil


  • 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.



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