1. 2 chicken drumsticks, washed
2. Put the washed chicken drumsticks into the pot, add the water that has soaked the chicken drumsticks, add sliced ginger, spring onion, star anise, and pepper
3. After the fire is boiled, remove the foam
4. Change to medium and low heat and cook slowly. The chicken drumsticks are easy to cook. I cooked for 10 minutes and then simmered for more than 10 minutes after turning off the heat.
5. Take the cooked chicken drumsticks out and put them in ice water for more than ten minutes (I prepared a basin of clean water in advance and put it outdoors. The temperature here has reached below zero, and the surface of the basin has been frozen during use)
6. Prepare the ingredients. Peanuts are fried, can also be roasted or microwaved
7. Peel the fried peanuts and set aside
8. Prepare a small bowl, add a tablespoon of tahini, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, mix well
9. Add half a bowl of chicken broth for boiled chicken legs, stir well and set aside
10. Chopped green onion and ginger
11. Fill the pot with oil and heat up the scallions and ginger
12. Add coarse and fine chili powder and Chinese pepper powder
13. Stir-fry over a small fire for fragrant red oil
14. Add the mixed sesame sauce
15. Bring to a boil and thicken slightly, turn off the heat and let cool
16. Debone the iced chicken thighs, try to keep the skin on and keep the integrity of the thighs
17. Cut into sections and put in a deep bowl
18. Pour cool sauce on the chicken
19. I don’t think it’s bright enough, so I added 1 tablespoon of homemade chili oil (with white sesame seeds)
20. Sprinkle with chopped cooked peanuts at the end.
Tips:Adding more sesame paste will affect the red and bright color of the red oil, but adding more sesame paste is especially fragrant. This depends on personal preference.
