Chicken Drumsticks with Delicious Sauce
1.
Debone chicken legs. Mix the prepared chicken thigh with 1 teaspoon of soy sauce and 2 teaspoons of cooking wine and marinate for 20 minutes.
2.
Heat a flat-bottomed non-stick pan, put the chicken thighs in without oil, and fry the chicken thighs in a low heat until golden brown. This process is relatively long, and other materials can be processed at this time.
3.
After the chicken legs are fried on one side, turn them over and fry on the other side. After they are fried, take them out and set aside.
4.
Mince the hot pepper, ginger, green onion, and garlic, and cut the red and green hot peppers into small dices.
5.
Heat up the wok, add a little oil, add the minced pepper and fry until fragrant, and fry the red oil.
6.
Add green onions (leave some chopped green onions for decoration), ginger and minced garlic and sauté until fragrant. Add minced red and green peppers and sauté together.
7.
Add light soy sauce and sugar and stir well. Add broth (or boiling water), season with salt and vinegar, and bring to a boil.
8.
Add the fried chicken drumsticks and cook together. Use a spatula to scoop up the soup and continuously pour the soup on the chicken drumsticks to taste the chicken drumsticks. Cook for 1-2 minutes.
9.
Pick up the chicken thighs, change the knife into a piece of suitable size, place it on a plate, add starch with a suitable amount of water to make a wet starch, pour it into the soup and remove from the fire to thicken it. Pour the fish-flavored sauce on the chicken thighs, and finally sprinkle with chopped green onion for decoration.
