Chicken mini drumsticks gently cooked in a ‘Lao-Sui’ stock with Chinese spices of star anise, cinnamon, clove, cardamom, fennel and Sichuan pepper, then tossed in a frying pan with a splash of dark soy sauce.
Ingredients
- 1.5 kg chicken mini drumsticks
- 1 tbsp. dark soy sauce
- cooking oil
- Sesame seeds to garnish, optional
‘Lao-Sui’ stock
- 1 stick of cinnamon
- 6 whole star anise
- 12 clove
- 6 cardamom pods, pieced
- 1 tsp fennel seeds
- 1 tsp Sichuan pepper or black pepper, lightly crushed
- 2 bay leave
- 1 tsp chili flake (optional)
- 3 tbsp. dark soy sauce
- 3 tbsp. soy sauce
- 3 tbsp. sugar (palm sugar is preferred, otherwise normal sugar is fine)
- 3 green shallot, roughly chopped
Method
- In a heavy-based pot, bring all the marinade ingredients to boil; add the mini drumsticks, top with enough water so the mini drumsticks are submerged; bring the liquid to boil again; turn the heat to the lowest and simmer gently until the chicken is cooked; approximately 20 minutes
- Remove the chicken mini drumsticks from the pot; drain well; pat dry with a paper towel
- In a frying pan, heat up some cooking oil; add chicken mini drumsticks in small batches; toss for a few minutes until the mini drumsticks are hot; add a small dash of dark soy sauce and toss briefly until aromatic, approximately 30 seconds
- Remove from heat and serve.
- Garnish with sesame seeds (optional)
