Chicken mini drumsticks soy sauce

Twice cooked chicken mini drumsticks

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)
Star anise, Sichuan peppercorn, clove, cardamom, fennel and cinnamon stick
Star anise, Sichuan peppercorn, clove, cardamom, fennel and cinnamon stick
Chinese rock sugar, ginger, bay leaves
Chinese rock sugar, ginger, bay leaves
Chicken mini drumsticks soy sauce
Chicken mini drumsticks soy sauce

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