1. Remove the bones of the chicken thighs, put in a marinade mixed with light soy sauce, black pepper, sugar, and oyster sauce, and marinate for 20 minutes.
2. Pat the chicken thigh with the back of a knife before marinating to make the chicken smoother.
3. You can use crab-flavored mushrooms or tricholoma, cooked in boiling water and chopped.
4. For a fresher taste, you can add some parsley, also chopped. Then put all the chopped ingredients into the gauze.
5. Filter out the water and try to dry it as much as possible.
6. Spread the marinated chicken with shredded cheese once, and then add the chopped ingredients.
7. Roll up the drumsticks, make sure they are as tight as possible, and can be tied with cotton rope.
8. Wrap the rolled chicken drumsticks in tin foil and twist the two ends into a candy shape.
9. Preheat the oven to 200 degrees and bake on the top and bottom for 20 minutes. Then take out the chicken thighs, open the tin foil, there will be soup on the tin foil, spread a layer of butter on the chicken thighs, continue to bake at 220 degrees for 10-15 minutes, and the chicken skin will be baked crispy.
10. After roasting, remove the cotton rope and cut into sections. Can be paired with some corn kernels and peas as a side dish.
