Braised Chicken Drumsticks
Braised Chicken Drumsticks
Ingredients
For the Chicken
- 8 chicken drumsticks
For Blanching
- 2 slices ginger
- 2 tablespoons Shaoxing wine
For the Sauce and Aromatics
- 2 tablespoons cooking oil, as needed
- 3 slices ginger
- 3 cloves garlic, smashed
- 3 segments green onions
- 3 dried chilies
- 2 star anise
- 2 bay leaves
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 4 cups hot water, enough to cover chicken
- 1/2 teaspoon salt, to taste
For Garnish
- 2 tablespoons green onions, chopped
- 1 teaspoon white sesame seeds, optional
Instructions
- 1
Thoroughly wash the chicken drumsticks under cold water.
⏱️ 2 min
- 2
Place the washed chicken drumsticks in a large pot. Add enough cold water to cover the chicken, along with 2 slices of ginger and 2 tablespoons of Shaoxing wine. Bring the water to a rolling boil over high heat. As foam rises to the surface, use a spoon to skim and discard it. Once blanched, remove the chicken drumsticks from the pot and rinse them under warm running water to remove any remaining impurities. Set aside.
⏱️ 10 min
- 3
In a medium bowl, combine 2 tablespoons of Shaoxing wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of granulated sugar. Whisk all ingredients together until well combined and the sugar is dissolved. Set aside.
⏱️ 3 min
- 4
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the remaining 3 slices of ginger, 3 smashed garlic cloves, 3 segments of green onion, dried chilies, 2 pieces of star anise, and 2 bay leaves. Sauté, stirring frequently, until the aromatics become fragrant, about 1-2 minutes.
⏱️ 2 min
- 5
Add the blanched chicken drumsticks to the pot with the sautéed aromatics. Brown the chicken, turning occasionally, until golden brown on all sides, about 5-7 minutes.
⏱️ 7 min
- 6
Pour the prepared sauce mixture over the browned chicken. Add enough hot water to completely submerge the chicken drumsticks in the pot.
⏱️ 2 min
- 7
Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a lid and let the chicken braise gently for 25 minutes.
⏱️ 25 min
- 8
After 25 minutes, remove the lid. Add a pinch of salt to taste, adjusting as needed. Increase the heat to high and continue to cook, uncovered, allowing the sauce to reduce and thicken to your desired consistency, stirring occasionally to prevent sticking. This should take about 5-8 minutes.
⏱️ 8 min
- 9
Carefully transfer the braised chicken drumsticks to a serving plate. Garnish with chopped green onions and a sprinkle of white sesame seeds, if desired. Serve hot, preferably with steamed rice.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Chicken Drumsticks
For the Chicken
- 8 chicken drumsticks
For Blanching
- 2 slices ginger
- 2 tablespoons Shaoxing wine
For the Sauce and Aromatics
- 2 tablespoons cooking oil, as needed
- 3 slices ginger
- 3 cloves garlic, smashed
- 3 segments green onions
- 3 dried chilies
- 2 star anise
- 2 bay leaves
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 4 cups hot water, enough to cover chicken
- 1/2 teaspoon salt, to taste
For Garnish
- 2 tablespoons green onions, chopped
- 1 teaspoon white sesame seeds, optional
Instructions
- 1
Thoroughly wash the chicken drumsticks under cold water.
⏱️ 2 min - 2
Place the washed chicken drumsticks in a large pot. Add enough cold water to cover the chicken, along with 2 slices of ginger and 2 tablespoons of Shaoxing wine. Bring the water to a rolling boil over high heat. As foam rises to the surface, use a spoon to skim and discard it. Once blanched, remove the chicken drumsticks from the pot and rinse them under warm running water to remove any remaining impurities. Set aside.
⏱️ 10 min - 3
In a medium bowl, combine 2 tablespoons of Shaoxing wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of granulated sugar. Whisk all ingredients together until well combined and the sugar is dissolved. Set aside.
⏱️ 3 min - 4
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the remaining 3 slices of ginger, 3 smashed garlic cloves, 3 segments of green onion, dried chilies, 2 pieces of star anise, and 2 bay leaves. Sauté, stirring frequently, until the aromatics become fragrant, about 1-2 minutes.
⏱️ 2 min - 5
Add the blanched chicken drumsticks to the pot with the sautéed aromatics. Brown the chicken, turning occasionally, until golden brown on all sides, about 5-7 minutes.
⏱️ 7 min - 6
Pour the prepared sauce mixture over the browned chicken. Add enough hot water to completely submerge the chicken drumsticks in the pot.
⏱️ 2 min - 7
Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a lid and let the chicken braise gently for 25 minutes.
⏱️ 25 min - 8
After 25 minutes, remove the lid. Add a pinch of salt to taste, adjusting as needed. Increase the heat to high and continue to cook, uncovered, allowing the sauce to reduce and thicken to your desired consistency, stirring occasionally to prevent sticking. This should take about 5-8 minutes.
⏱️ 8 min - 9
Carefully transfer the braised chicken drumsticks to a serving plate. Garnish with chopped green onions and a sprinkle of white sesame seeds, if desired. Serve hot, preferably with steamed rice.
⏱️ 6 min