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.


  • 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


  • 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)

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