Chinese🥩 Meat

Soy Sauce Chicken Drumsticks

Name: Soy Sauce Chicken Drumsticks
Total time: 40 min
Cuisine: Chinese
Ingredients: ~6-8 chicken drumsticks; 1 oz ginger; 3 garlic cloves; 1/5 oz dried mandarin peel; 2 tbsp oyster sauce; 3 tbsp light soy sauce; 3 tbsp dark soy sauce; 2 tbsp Shaoxing rice wine; ¼ tsp white pepper; 2 tbsp brown sugar; ½ tsp salt; 1 cup water; 1 tbsp oil

⏱ 40 min

A Cantonese classic made simpler using drumsticks instead of a whole chicken. Quick-blanch the drumsticks to remove surface oils, then poach them gently in a soy sauce mixture with oyster sauce, ginger, garlic, and aged mandarin peel until the meat is tender and infused with savory-sweet flavor.

Adapted from a video by Made With Lau

🐓 How a Chinese Chef Cooks Drumsticks! (豉油雞髀)

Watch on YouTube

Ingredients

chicken drumsticks~6-8est.
gingersliced thin1 oz
garlic clovespeeled and sliced3
dried mandarin peelcut into small pieces, briefly soaked1/5 oz
oyster sauce2 tbsp
light soy sauce3 tbsp
dark soy sauce3 tbsp
Shaoxing rice wine2 tbsp
white pepper¼ tsp
brown sugar

Steps

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1
Prepare the aromatics: slice the ginger thin, peel and slice the garlic, cut the dried mandarin peel into small pieces and soak briefly in water.
2
Make the sauce: combine oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, white pepper, brown sugar, and salt; add water and mix well. Taste and adjust seasoning as needed.
3
Blanch the drumsticks in 6 cups of hot water for about 1.5 minutes. First, make shallow cuts into the thickest part of each drumstick (being careful not to pierce the skin) so the sauce can penetrate. Remove and drain.
4
Heat oil in the wok and stir-fry the ginger and garlic slices for about 1 minute, then add the soaked mandarin peel and stir-fry for another 30 seconds.
5
Add 1/2 cup water, stir, cover the wok, and simmer on low heat for about 2 minutes to extract the aromatic flavors.
6
Uncover, pour in about half of the sauce on high heat, then gradually add the remaining sauce. Place the drumsticks in, ensuring each one is submerged in the sauce.
7
Lower the heat to a gentle simmer, cover, and cook for 10 minutes. Occasionally baste the drumsticks with sauce from the pan to ensure even coloring.
8
Uncover, flip the drumsticks, cover again, and simmer for about 2 minutes.
9
Uncover and turn heat to high to reduce and concentrate the sauce, about 6 minutes. Continue basting the drumsticks frequently. Taste the sauce and adjust seasoning if needed—it should be savory-sweet, not too salty.
10
Test doneness by inserting a chopstick into the thickest part of the meat; if the liquid that comes out is clear (not red), the chicken is cooked through. Plate the drumsticks with sauce and serve.

Soy Sauce Chicken Drumsticks

Ingredients

Steps

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