Soy Sauce Chicken Drumsticks
1.
Prepare the ingredients, clean the drumsticks and wash the shallots
2.
Put all the chicken legs in the pot, add bay leaves, shallots, ginger slices, rock sugar, and add 20 ml of rice wine
3.
Add Lee Kum Kee Soy Sauce
4.
There is no water in this dish, only the taste is very fresh and rice wine, so don’t use too big a pot, the milk pot I use
5.
Put in nine-made dried tangerine peel
6.
Bring to a boil, turn to medium and low heat to cook
7.
When cooking, turn the chicken legs frequently, so that each side of the chicken legs is covered with soy sauce
8.
Cook for about 15 minutes to turn off the heat, use chopsticks to easily penetrate the chicken thighs, and continue to simmer for about 15 minutes
9.
Take out the chicken legs and place them on a plate. The soup can be used as a dip
Tips:
This soy sauce chicken does not need oil, no need to fry, put it directly into soy sauce and boil it. The meat of the chicken legs is fresh and tender. It is recommended to simmer for ten minutes after turning off the heat to make it easier to taste.
