Soy Sauce Chicken Drumsticks

Method5 steps · about 35 min

1. 1

   Step 1: Slice the ginger (1 oz) about 1/8 inch thick. Peel the garlic (3 cloves) and slice to the same thickness. Cut the dried mandarin peel (1/4 oz) into small pieces and soak in separate water for 1–2 minutes to soften, then drain.

   Soften the dried mandarin peel · 2 minUses 1 oz ginger · 3 cloves garlic · 1/4 oz dried mandarin peel · Water, enough to briefly soak the mandarin peel

   
2. 2

   Step 2: Mix 2 tbsp oyster sauce, 3 tbsp light soy sauce, 3 tbsp dark soy sauce, 2 tbsp Shaoxing rice wine, 1/4 tsp white pepper, 2 tbsp dark brown sugar and 1/2 tsp salt. Taste this clean sauce before it contacts raw chicken and adjust if desired, then stir in the separate 1/2 cup sauce water.

   Uses 2 tbsp oyster sauce · 3 tbsp light soy sauce · 3 tbsp dark soy sauce · 2 tbsp Shaoxing rice wine · 1/4 tsp white pepper · 2 tbsp dark brown sugar · 1/2 tsp salt · 1/2 cup water

   
3. 3

   Step 3: Bring the 6 cups blanching water to a boil in a wok or heavy-bottomed pot. Pierce the thickest flesh of each drumstick with a small knife, avoiding the skin if possible. Add the drumsticks and blanch fully submerged for 1 1/2–2 minutes. Remove and drain, discard the blanching water, then rinse and dry the wok. Proceed directly to the following cooking stages; this blanch is not full cooking.

   Briefly blanch the chicken drumsticks · 2 minUses 6 cups water · 30 oz chicken drumsticks

   
4. 4

   Step 4: Heat the dry wok and add the 1 tbsp oil. Stir-fry the prepared ginger and garlic for about 1 minute, then the drained mandarin peel for 20–30 seconds. Add only the other 1/2 cup water reserved for aromatic simmering, cover and simmer for 1 1/2–2 minutes.

   Simmer the aromatics · 2 minUses Prepared ginger, garlic and drained mandarin peel · 1 tbsp oil · 1/2 cup water

   
5. 5

   Step 5: Add half the prepared sauce to the wok, then the blanched drumsticks. Pour the remaining half of the sauce over them, spooning it over each piece. Reduce heat, cover and simmer for 10 minutes. Turn the drumsticks and simmer covered for another 1 1/2–2 minutes. Uncover, turn the heat to high and cook for about 5–6 minutes, basting occasionally as the sauce reduces. Continue as needed until each drumstick reaches at least 74°C in its thickest part, avoiding bone. Turn off the heat, plate the drumsticks and serve some cooked sauce alongside.

   First covered drumstick-braising phase before turning · 10 minUses Blanched chicken drumsticks requiring full braising · Simmered aromatics and their liquid · Prepared soy-oyster braising sauce