Marinated Chicken Drumsticks

Name: Marinated Chicken Drumsticks
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 5 Chicken leg; 10s Shiitake Mushrooms; 1/2 onion; 1 piece star anise; 15g ginger; 1 piece Orange peel; 1 pinch pepper; 2 teaspoons Soy sauce; 1 tbsp Oyster sauce; 1/2 teaspoon Sugar; Some salt; Some Vegetable oil

by Norwegian Red Food

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

In the hit "Chinese Restaurant 2", episode 6, Shu Qi and Zhao Wei are the chefs.
Shu Qi's braised chicken drumsticks are big and fragrant. Just look at Wang Junkai's food to know how delicious they are, but they don't sell well. It is said that there are no pictures in the menu, and there are all other dishes for reference. That is to say, there is no perceptual knowledge, and the name of the dish alone can provoke your gluttons.
I made braised chicken drumsticks today. My foreigner ate two of them. They shouted it was so delicious. The grilled chicken sold outside is always dry. The drumsticks are moist and delicious!
How did I make it? Look down, you can also open a shop as you do.

Marinated Chicken Drumsticks

1. Soak the frozen chicken legs in water for about two hours to fully defrost, then remove the remaining chicken feathers and the yellow skin on the roots of the feet, carefully clean them, and use scissors to tie the chicken legs a few times to make it easier to taste.

2. Then sprinkle some pepper and salt on the chicken thighs, grab a few times with your hands, and marinate for a day.

3. Soak the mushrooms on the next day; prepare the spices for the stewed chicken drumsticks: 15 grams of ginger, 1 star anise, 1 pinch of pepper, 1 orange peel, and half an onion; I still have some old stew here (this is braised every time The meat dishes are left behind).

4. Clean the marinated chicken drumsticks and control the water. This process is very important to effectively remove odors.

5. Heat the pot and pour a little bit of oil to moisturize the pot, put the chicken legs into the pot, put the skinier side underneath, and fry over medium heat.

6. Fry the noodles with the skin and turn them over. Put the shiitake mushrooms, onions, ginger, star anise, pepper, and orange peel in the pan, and continue to fry on medium heat until the spices emit a fragrance.

7. At this time, pour in the water for soaking the mushrooms, the old brine, 2 teaspoons of soy sauce, 1 tablespoon of oyster sauce, and half a teaspoon of sugar.

8. Cover the pot, bring to a boil on high heat, turn to low heat, keep the water in the pot bubbling slightly, simmer for 15-20 minutes, and turn it over in the middle.

9.

Tips:
1. The old marinade is the gravy that you usually marinate or make braised meat dishes. Bring the marinade to a boil each time, and add more salt to make the marinade slightly salty. Put it in a bottle and put it in the refrigerator Keep in the refrigerator.
2. These spices are enough, don't put too much, to cover the natural fragrance of the ingredients.
3. Eggs and dried tofu can also be put in the stewed pot.