How to make a chicken drumstick delicious? There are many ways we can use, stir-fry, deep-fry, steam. In my Chinese Home kitchen, there is a recipe for steamed chicken drumsticks, which is a healthy recipe. Today we use the cold dressing method to make Chinese ginger scallion chicken drumsticks.
Chinese Ginger Scallion Chicken is very simple and easy to make. Just simmer the chicken drumsticks until they are cooked and tear the meat into small pieces. Then make a sauce and mix together. with the chicken pieces Then the scallion-flavored chicken drumstick is ready to serve. Of course, you can use chicken drumsticks, or other parts of the chicken, such as chicken breast. This recipe has a strong scallion flavor.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2024.
Chicken is a relatively healthier meat, and a good source of lean protein. Chinese ginger scallion chicken is also very low in carbohydrates. If you want more healthy chicken recipes, please pay attention to our website. I will bring you more healthy, quick-to-cook home-cooked dishes or special dishes.
Chinese Ginger Scallion Chicken
Equipment
- 1 wok (or large saucepan)
- 1 mixing bowl
- 1 small saucepan
Ingredients
- 3 chicken legs
Simmering the chicken
- 1 scallion
- 10 g fresh ginger (sliced)
- 20 ml Shaoxing cooking wine (substitute dry sherry)
Sauce
- 1 g Sichuan peppercorns
- 2 scallions (chopped)
- 5 g fresh ginger (chopped)
- 15 ml caiziyou (roasted rapeseed oil) (or neutral cooking oil)
- 2 ml salt
- 3 ml sugar, white (granulated)
- 2 ml ground white pepper
- 5 ml light soy sauce
- 6 ml oyster sauce
Garnish
- 2 fresh xiaomila chili peppers (sliced)
Instructions
- Prepare the ingredients. If the chicken legs are frozen, please thaw them.
- Fill your wok or a large saucepan with enough water to cover the chicken drumsticks. Add the chicken, 1 scallion, the ginger slices, and Shaoxing cooking wine.3 chicken legs, 1 scallion, 10 g fresh ginger, 20 ml Shaoxing cooking wine
- Cook over medium heat for 20 minutes. Then turn off the heat and let the chicken soak in hot water for later use.
- Finely chop the remaining ginger and scallions and mix them in a heat-proof mixing bowl with the Sichuan peppercorns.1 g Sichuan peppercorns, 2 scallions, 5 g fresh ginger
- Heat 15ml (1 tbsp) oil to 120°C (248℉) and pour it over the aromatic ingredients. Stir quickly to release the aroma of the ginger, scallions, and peppercorns. Then season the sauce with salt, sugar, white pepper, soy sauce and oyster sauce. Stir well to combine.15 ml caiziyou (roasted rapeseed oil), 2 ml salt, 3 ml sugar, white (granulated), 2 ml ground white pepper, 5 ml light soy sauce , 6 ml oyster sauce
- Remove the chicken legs from the hot water and discard the water and residue in the pot.
- Once the chicken has cooled slightly, tear it into small pieces with your hands and discard the bones. Stir the chicken thighs with the prepared sauce.
- Use some fresh chili peppers as garnish and serve.2 fresh xiaomila chili peppers
Nutrition
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Sounds and looks delicious.
A bit different from the recipe I ate in Shenzhen but I have a feeling it is just as yummy