Grilled Chicken Drumstick Rice
1.
Debone chicken legs with ginger slices, salt and marinate for half an hour.
2.
Heat the oil in the pan, add the boneless drumsticks, and fry on both sides.
3.
The fried skin is a little yellow. Pour in a sauce made with salt, light soy sauce, dark soy sauce, water, sugar, and oyster sauce. The sauce should be darker than the drumsticks. Bring to a low heat and simmer slowly.
4.
Simmer for about 20 minutes on high heat to collect the juice. Cut into small strips and serve on a plate.
5.
Broccoli, cauliflower, and carrots are blanched in water first, then put in the sauce of stewed drumsticks and stir-fried a few times.
