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
- a few drizzles of dark soy sauce
- cooking oil
- sesame seeds to garnish, optional
‘Lao-sui’ stock
- 2 tbsp. soy sauce
- 2 tbsp. dark soy sauce
- 1 tbsp. sugar (I use Chinese rock sugar)
- 4 star anise
- 6 bay leaves
- 1-2 cinnamon sticks (approx. 10g)
- 1 tsp pepper corns, lighted crushed
- 1 tsp cloves
- 1 tsp fennel seeds
- a few cardamom pods, crushed
- fresh ginger (approx. 20g or to taste), sliced
- salt to taste
Method
- In a heavy-based pot, add mini drumsticks, ‘lao-sui’ ingredients, and top with enough water to submerge the mini drumsticks; bring the stock to boil again; turn the heat to low and simmer very gently until the chicken is cooked; approximately 20 minutes
- Remove the chicken mini drumsticks from the pot; drain well; set aside to cool; pat dry with a paper towel
- In a frying pan, heat up some cooking oil; add chicken mini drumsticks in small batches; toss briefly 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)
