Crispy Chicken Drumsticks
A chicken dish from the Man Han Quan Xi imperial feast. Chicken legs are first braised, then fried, yielding a deep jujube-red color with a crispy exterior and tender interior.
Ingredients
Chicken drumsticks (washed)
12 pieces
Cooking wine
15g
Refined salt
1.5g
Soy sauce
5g
Scallions (cut into inch-long segments)
50g
Ginger (crushed)
25g
Cornstarch
15g
Star anise
A pinch
Cinnamon bark
A pinch
Peanut oil (approximately 40g consumed)
500g
Clear broth
400g
Sichuan pepper salt
1.5g
Instructions
1
Prepare the chicken drumsticks
Wash the chicken drumsticks with clean water. Cut the scallions into inch-long segments. Crush the ginger with a knife.
2
Braise the chicken drumsticks
Add a small amount of peanut oil to a pot and heat it over the flame. Add the scallion segments, crushed ginger, star anise, and cinnamon bark, and briefly fry them. Then pour in 400g of clear broth, add the chicken drumsticks, along with cooking wine, refined salt, and soy sauce. Once it comes to a boil, skim off the foam, then move it to low heat and braise for about 40 minutes. When the chicken is about 80% tender, remove it and drain off the oil.
3
Fry
Set up a wok, add peanut oil, and heat it to about 80% hot. Gently pick up the chicken drumsticks, coat them evenly with a layer of cornstarch, and place them into the oil. Fry in the hot oil until they turn reddish-brown, then remove and drain the oil. Arrange on a plate and serve with Sichuan pepper salt.
