This Chinese Steamed Chicken Drumstick recipe is my own creation. Recently I have been on a diet to reduce body fat. I need a regular and healthy diet, protein, carbohydrates, dietary fiber, etc. since these are all essential to a healthy. So, I made this recipe: steamed chicken legs in a spicy and savory broth with Napa cabbage. This recipe does not use any oil. This has two advantages: it avoids the unhealthy fats in some cooking oils, and it is more economical than cooking with oil.
In terms of seasoning, if you want to eat healthier, you have to be selective in your use of flavorings, especially from prepared sauces and condiments. However, we do not want the dish to be bland and boring. My Chinese steamed chicken drumsticks recipe takes its flavor from natural ingredients like garlic, chili pepper, salt, and white pepper. I also use light and dark soy sauces, oyster sauce, and cooking wine. If you use a naturally fermented soy sauce, such as a premium brand, you can avoid the chemical additives used in cheaper, mass-manufactured soy sauce brands. The same is true of oyster sauce. Real oyster sauce is made from cooking down real oysters, and thickened with starch, whereas many cheap commercial brands are made with corn syrup and flavored artificially.
I use the “steaming” method to cook, so please prepare a steamer. During the steaming process, the steam will make the finished dish produce some broth, like a soup, so please prepare a high-temperature resistant dish with some depth.
You can add your favorite vegetables to this dish if you want. Carrots, potatoes, or other vegetables make good additions. I used Napa cabbage, but you can add or substitute as you prefer. You can also substitute other parts of the chicken, such as breasts or thighs if you prefer.
Jing’s Steamed Chicken Drumsticks
Equipment
- 1 steamer
- 1 ceramic dish
- 1 mixing bowl
Ingredients
- 3 chicken legs (skinless)
- 200 g Napa cabbage leaves
- 3 xiǎomǐ là chili peppers
- 5 cloves garlic
- 10 ml light soy sauce
- 5 ml dark soy sauce
- 15 ml oyster sauce
- 10 ml Shaoxing cooking wine
- 3 ml white pepper
- 3 ml salt
- 1-2 green onions (chopped)
Instructions
- Prepare the ingredients.
- Cut the skin of the chicken thighs and peel off the skin.3 chicken legs
- Make two cuts on both sides of the skinless chicken thigh.
- Cut the Napa cabbage leaves in half.
- Chop the garlic, green onion and chili pepper.
- Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper, salt, minced garlic, and chili pepper to the chicken legs. Stir well. Marinate for 20 minutes.3 xiǎomǐ là chili peppers, 5 cloves garlic, 10 ml light soy sauce, 5 ml dark soy sauce, 15 ml oyster sauce, 10 ml Shaoxing cooking wine , 3 ml white pepper, 3 ml salt
- Place the Napa cabbage leaves on a ceramic bowl200 g Napa cabbage leaves
- Fill the bottom of the steamer about halfway with water. Bring the water to a boil. If using a bamboo steamer in a wok, add water to about 1 inch (2.5 cm) below the bottom of the steamer. Place the chicken thighs on the cabbage, and pour the marinade over the chicken thighs. Put them in the steamer, keep the water boiling over medium-low heat, and steam for 30 minutes.
- Sprinkle some chopped green onions. Serve.1-2 green onions (chopped)
Notes
- Removing the skin from the chicken legs reduces the fat content of the chicken legs and improves the texture of the finished dish.
- When taking out the steamed chicken legs, please use steamer tongs or wear oven mitts to protect your hands from being burned. The steam makes the plate very hot, be careful of burns.
Nutrition
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