1. Chicken thighs are served with rice, and the saliva flows down. Of course, if you want a nutritious match, you can’t just eat one chicken thigh.
2. Cut a few slices diagonally on the chicken drumsticks to make it easier to taste. Pour a layer of soy sauce in a small bowl, then add the chicken drumsticks, add green onion, ginger, garlic, pepper aniseed, and a spoonful of sugar. Pour a layer of dark soy sauce evenly on the chicken thighs and put it in the refrigerator to marinate for about two hours.
3. Add half a cup of hot water in a small basin, not more than half of the chicken drumsticks, add salt and sugar according to your taste. Add water to the pot, put the small pot directly into the water, and start to cover the pot to heat it up.
4. Turn the chicken thighs over when the water boils, turn to a low heat and continue to steam for about 15 minutes.
5. Turn the chicken thighs over when the water boils, turn to a low heat and continue to steam for about 15 minutes.
Tips:The steamed chicken thighs are very tender, and it eliminates the trouble of the sauce pot, hehe
