1.
Thaw and clean the drumstick legs.
You can also use large drumsticks. I like to buy this kind of drumsticks.
2.
Use a knife or scissors to remove the bones of the lute leg. If the meat is a whole piece, don't cut it into small pieces.
Tip: don't go for the skin
3.
Add light soy sauce, oyster sauce, black pepper, and a small amount of salt. Spread it on the chicken and spread it evenly!
If you have time, you can marinate for more than 1 hour. If you don’t have time, you don’t need to marinate.
4.
Put the chicken on tin foil, roll the chicken, and then wrap it with tin foil, like candy.
Tip: Be sure to roll it up in the package, the package is tight!
5.
Just wrap it like this. The package is tight, the chicken won't fall apart, it's easy to cut when cutting!
Prepare a deep dish, put it on the dish and steam it in the upper pot!
Because the chicken will flow out some soup when it is steamed, it is recommended to steam it on a plate.
6. Steaming time to adjust the sauce: garlic, minced millet pepper, chopped green pepper, sesame seeds in a bowl, drizzle with hot oil, add light soy sauce, oyster sauce, vinegar and cold white to mix evenly.
7.
Put the steamed chicken roll on the pot for 15-20 minutes, take it out, let it cool, cut into small pieces, and top with the adjusted sauce.
A cold dish for a special meal is complete!
