1. Drumsticks washed and boned
2. Use a bamboo stick or fork to prick some eyes on the chicken skin to prevent skin shrinkage
3. Turn the chicken legs over and gently beat the chicken skin down with the back of the knife. Please do not omit this step. This step is for the tenderness of the meat and the added flavor.
4. Cut green onion into sections, 3 cloves of garlic and smash flat
5. Put the chicken thighs in a basin, add the shallots, garlic cloves, 20g light soy sauce, 1g white pepper, 10g sugar, 2g salt and pepper, and grab it with your hands.
6. Grab for a while, grab all the liquid seasoning and eat into the meat, cover and marinate for 1-2 hours
7. Let’s cook the chicken bone soup first: first blanch the chicken bones in cold water, remove them, add boiling water, spring onions, ginger, and onions to a boil over high heat. After a low fire, you can get the chicken thigh bone soup for about 30 minutes.
8. Let’s prepare the side dishes: wash the carrots, peel them and cut into pieces with a hob, remove the roots of broccoli and break into small flowers.
9. Add water, salt, and a few drops of cooking oil to the pot to boil, add carrots and cook for 2-4 minutes
10. Add broccoli and cook until boiling, immediately remove it and add cold water to cool it for later use
11. .At this time, the chicken soup is also boiled to make the teriyaki sauce: filter the chicken soup, take about 300 grams of chicken soup, add 20 grams of light soy sauce, 20 grams of rock sugar, 5 grams of soy sauce, 15 grams of low-alcohol white wine and bring to a boil. Simmer until 2/3 of the juice is left, turn off the heat, add 20 grams of oyster sauce and 10 grams of honey and stir well
12. Heat in a non-stick pan, put the chicken thighs and chicken skin down, and fry on medium-low heat
13. Fry over medium-low heat until the chicken skin is golden and turn it over
14. Fry the same until the surface is golden, and you can turn it several times in the middle to achieve the same maturity.
15. Then pour the teriyaki sauce, turn to high heat to collect the sauce, remember to turn the chicken drumstick halfway through
16. In the end, the broth is slightly thick, and the juice should not be dried. This juice is best when poured on chicken legs and rice
17. Finally, the chicken drumsticks are cut into pieces and served with rice and side dishes.
Tips:1: Beating the chicken is to loosen and break the tendons in the chicken legs to make the meat smooth and tender, and at the same time, it can taste faster.
2: The marinating time of chicken should not be too short, preferably more than 1-2 hours.
