Name: Marinated Chicken Drumsticks
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Chicken leg; Some onion; Some Chives; Some Sliced ginger; Some parsley; Some Dried chili; Some salt; Some crystal sugar; Some Soy sauce; Some Thirteen incense

Marinated Chicken Drumsticks

1. Put the Staub Essential enamel cast iron pot on the fire to preheat, add the base oil, add the chopped onions, ginger slices, chives, coriander and dried chilies with a wooden spatula or a silicone spatula and fry them to create a fragrance.

2. Add the old soy coloring.

3. Add boiling water.

4. Then add rock sugar, thirteen spices, salt, light soy sauce to set a good taste.

5. Put the lid on, boil and simmer for 25 minutes on low heat.

6. This enamel cast iron pot has a whirlwind nail point-Basque racquet principle shower design, extracts the food essence and condenses on the lid, and then drops evenly back into the food to form a "delicious cycle", which can make the food tender and juicy More tasty. So it is especially suitable for stewing and braising.

7. Add ginger slices and green onions to the chicken drumsticks to blanch bleeding foam and impurities in a pot under cold water.

8. Place it in a stewed soup pot and let it marinate for 20 minutes.

9. Then turn off the heat and simmer for 1 hour to remove and eat.

10. Finished picture

11. You can fry it again for a more perfect taste. Pour a little oil in another pot, add the chicken legs and fry until the skin is golden, take out the knife and put it in the plate.