Five Cups Chicken Drumsticks
1.
Put the chicken legs in a basin at room temperature, put cold water and refined salt, stir, soak the chicken for 20 minutes, when it is time to filter the water, soak up the water with kitchen paper.
2.
Add sliced ginger and shallots.
3.
Measure into Shao wine, water, light soy sauce, rock sugar, brown sugar powder.
4.
Bring the juice to a boil for 10 minutes, add the vinegar, if the vinegar is too sour, add sugar, reduce the amount next time, and bring the vinegar to a low heat.
5.
Put the chicken legs down first and turn on high heat.
6.
After the juice is boiled, turn off the heat, don't boil, make small bubbles, and skim off the foam.
7.
Turn it down from time to time, let the chicken legs float up and partly sink, and absorb the soup, about 10-15 minutes, mainly depending on the size of the beautiful legs, the longer it takes, if you see the meat of the leg bones turned up , It proves that it is almost ready, and then use chopsticks to insert into the deepest part of the meat without any sense of obstruction and no blood. Of course, use a barbecue probe to test it.
8.
After the legs are cooked, turn off the heat and soak for about 15 minutes. Turn it over occasionally. You can do it when the time is up. You can cut the pieces as you like, but don’t cut the pieces when it’s hot. Keep the soup for marinating eggs. Quail eggs and tofu, etc., pack punctuality.
Tips:
1. If the vinegar is sour, add brown sugar or rock sugar and reduce the dosage next time;
2. Don't use high heat, just soak the chicken in slow heat, and turn it frequently to ensure that it is fully cooked and evenly colored;
3. Don't cut into pieces immediately after serving, so that the chicken will fall apart.
