Marinated Chicken Drumsticks

Name: Marinated Chicken Drumsticks
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 Chicken leg; 300g Marinade; 4g salt; 1g Bay leaf; 2g Cinnamon; 3g Angelica dahurica; 6g shallot; 6g ginger; 6g garlic; 2g pepper; 3g Aniseed; 3g Dried chili

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The secret to delicious lo-mei is entirely on the seasoning. If you like to cook, it’s best to collect the spices comprehensively. Put it in this way. The mixed scent is very special.
The most important thing is to have a bowl of old marinade. The old marinade is the soup that remains after each marinade. The more times you marinate, the more special the marinade will taste. It is the same as old noodles. I am used to freezing the old marinade so that I am not afraid of spoiling it, but before using it next time, it must be boiled to taste that it has not deteriorated before putting it in.

Marinated Chicken Drumsticks

1. Put chicken legs in a pot under cold water, add a few slices of ginger and 1 green onion, cook until the water boils, and then remove the chicken legs.

2. Take the old marinade out of the refrigerator in advance to thaw, filter it again, and then heat the old marinade until the pot boils.

3. Prepare the existing condiments at home, green onion, ginger slices, and garlic.

4. There are also bay leaves, cinnamon, Angelica dahurica, Chinese pepper, aniseed, and dried chili.

5. Add appropriate amount of water and old marinade and bring to a boil.

6. Put the chicken legs in, cover the pot, simmer for half an hour, add salt, and continue to simmer for another half an hour.

7. The longer it is soaked in the marinade, the more delicious it will be.

Tips:
Use a well-sealed cast iron pot to stew, and the amount of water will not be lost. If the old marinade is too much, do not add too much water. Stewed for an hour will reach the state of boneless.