Serves 4-6
Serving suggestion: with noodles or rice
Ingredients:
10 chicken drumsticks, rinsed and patted dry, lightly rubbed with 1 teaspoon of salt and 1 tablespoon Chinese rose wine
4 cloves garlic, smashed
8 slices of fresh ginger (old)
6 stalks green onions/ scallions
1 star anise (more if you like)
For braising liquid:
3/4 cup light soy sauce (I used Yuen Chun's) + more, to taste
1/4 cup dark soy sauce + more, to taste
3 cups water
3 tablespoons Chinese rose wine (or substitute with Shaoxing Wine)
2 tablespoons (about 35g) worth of rock sugar, or to taste
Dash of white pepper
For the noodles:
3 packets wheat noodles (or use other noodles of your choice, cooked according to package instructions)
2-3 stalks green onions, sliced
Chili oil, to taste (I used Sichuan laoganma)
Soy sauce liquid, to taste
Method:
Firstly, heat up your claypot or braising pot until hot. Add about 3 tablespoons of cooking oil. Turn heat to low. Add the ginger, garlic and green onions. Stir-fry until aromatic.
Add the light and dark soy sauce. Add the water. Bring to a boil. Add the rock sugar and Chinese rose wine. Do a taste test and add more soy or rock sugar if desired. You can also add a dash of pepper if you wish. Turn heat to low and keep liquid at a gentle simmer. Place the chicken drumsticks into the liquid. After 10 minutes, turn the drumsticks to make sure they get cooked evenly. Cook for another 15-20 minutes. The chicken drumsticks should be fully cooked by now. Remove from braising liquid and either chop to serve or serve whole.
You can use chicken wings for this recipe as well but remember to adjust the cooking times accordingly.
For the noodles, simply add some of the soy sauce mixture, some Sichuan chili oil and topped them off with some sliced green onions. Simple and perfect with the chicken.
http://www.smokywok.com/2011/12/hong-kong-style-soy-sauce-chicken.html
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