Jing’s Steamed Chicken Drumsticks

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This Steamed Chicken Drumsticks recipe is my own creation: 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. This dish 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. I use the "steaming" method to cook this recipe, 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.

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Prep Time 5

Cook Time 30

Marinate Time 20

Total Time 55

Course Main Course

Cuisine Chinese Home Cooking

Servings

Calories 496 kcal

Equipment

1 steamer
1 sharp kitchen knife
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 bowl
200 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

Calories: 496kcalCarbohydrates: 17gProtein: 35gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 180mgSodium: 1416mgPotassium: 911mgFiber: 3gSugar: 7gVitamin A: 1199IUVitamin C: 128mgCalcium: 129mgIron: 3mg

Keyword chicken legs, Chicken Recipes, garlic, Napa cabbage (Chinese cabbage), oyster sauce, pepper, white, salt, shaoxing wine, soy sauce, dark, soy sauce, light, xiao mi la chili peppers

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