Secret Barbecued Pork Pipa Chicken Drumsticks (zero Failure! Super Fast Hand Oven Dish)

Secret Barbecued Pork Pipa Chicken Drumsticks (zero Failure! Super Fast Hand Oven Dish)

1. Adjust the sauce first. Press the garlic into minced garlic (it is best to use a garlic press, because the garlic tasted with a knife is not strong enough), and mix it with char siu sauce, soy sauce, cooking wine, white sugar, and salt to form a sauce.

2. Drumsticks (note that drumsticks are chicken thighs, which are larger, not the kind of small chicken wing roots that look like drumsticks. The taste of chicken wing roots is relatively dry, which is definitely not as delicious as drumsticks, so if our dish is to be successful Be sure to use the lute leg) to wash and drain. Use a knife to make an oblique cutting edge, the depth of the cutting edge should be as deep as the bone. Make a few cuts on all sides of the drumstick.

3. Put on disposable gloves, spread the sauce thoroughly on the chicken thighs, then take a large bowl and put the chicken thighs and the remaining sauce into the bowl. Seal the bowl with plastic wrap, put it in the refrigerator immediately, and marinate for 2 days. (In other words, if you marinated before dinner on Monday, then you can bake for dinner on Wednesday)

4. *After marinating, take a baking-resistant container that can lay 4 drumsticks flat, glass, porcelain, steel or anything. Spread the drumsticks flat in the container and pour the remaining sauce over.

*Preheat the oven up and down to 190℃, put the container in the middle of the oven and bake for 15 minutes, then take it out, turn the drumsticks one by one, and continue to bake for 15 minutes.

Tips:

1. Recently, some kitchen friends have reported that the taste of chicken drumsticks is salty. I have analyzed several reasons.
First, regarding the number of grams, the kitchen scale I use is accurate to 0.1g, which is more accurate. Therefore, the weighing of small weights will be very sensitive. Some ordinary kitchen scales on the market may be inaccurate when weighing small weights. In other words, the actual weight of the so-called "1g" you weigh is actually much more than "1g" or less than "1g". You can see that some of the chefs who have tried it regretted that it was "not salty", and someone shouted "too salty" to verify this conclusion.
Second, please drain the remaining sauce after the roasting is successful, and don't keep the chicken legs soaked, because that will only make the soaking more salty.
Third, on the issue of chicken legs. The drumstick I am referring to is chicken thigh, not chicken wing root, please pay attention to distinguish it. The meat textures of these two parts are extremely different, and the time required to marinate is naturally different, so they cannot be replaced. Replacement will definitely be salty. Also, if you need to reduce the number of chicken thighs, the corresponding amount of seasoning should also be reduced, otherwise it will definitely be salty.
Fourth, here I use char siu sauce, not barbecue sauce, barbecue sauce, etc. If you want to replace it, please consider the amount of soy sauce and salt by yourself, because each type of sauce or even different brands of sauces will be different Saltiness. (ps: I used the Lee Kum Kee Barbecued Sauce which happened to be bought back from Hong Kong and has not been used up. I wonder if it is different from the mainland version)