1. 8 chicken shanks, wash and drain.
2. Add oil to the wok, heat it for 5 minutes, turn off the heat to a low heat, add the sugar, stir with a spatula, wait until the sugar is bubbling, and then stir until the color is brown. When you feel it is about to burn, pour the chicken legs and ginger slices. , Stir fry the chili section, then use medium heat. The syrup must be boiled in place. It is too sweet in the early days and caramelized and bitter in the late hours. The step of boiling the syrup is very important. (Because the chicken drumsticks are in a hurry to be cooked, but they didn’t come and took photos of the sugar)
3. The color of the syrup is on the meat, the thighs shrink and become tight, pour water, add pepper, cumin, and salt (the salty salt can also be put in the pot at the end, I like to add salt early, the salty taste can enter the meat Inside) Cover the pot and cook. (According to personal taste, you can also put in other aniseed ingredients. I don't like the aniseed flavor to be too heavy, so I just put these a few)
4. The chicken drumsticks sold outside are all raised within a short period of time. They are easy to cook, unlike local chickens that are not easy to rot. It's almost 20 minutes. My food commentator said that the taste and color are better than those bought outside, and the taste is more fresh.
