What You’ll Need:
- 10 chicken drumsticks, rinsed and patted dry, lightly rubbed with 1 teaspoon of salt and 1 tablespoon Chinese rose wine (If you’re not a fan of chicken drumstick, you could always substitute it with other parts of the chicken)
- 4 cloves garlic, smashed
- 8 slices of fresh ginger
- 6 stalks green onions or scallions
For the braising liquid:
- 3/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 3 cups water
- 3 tablespoons Chinese rose wine
- 2 tablespoons rock sugar
- Dash of white pepper
First, add the cooking oil into the heated pot, and stir fry the ginger, garlic and green onions on low heat until fragrant. Now you can add the dark and light soy souce, along with the water. Allow it to boil before throwing in the rock sugar and Chinese rose wine. Feel free to add a little more sauce, rock sugar or a dash of pepper according to your taste preference. Crank down the heat to a low simmer and 10 minutes later, include the drumsticks into the mixture. Cook for another 15-20 minutes until the drumsticks are fully cooked, before you remove the chicken from the braising liquid.
And there you have it – your delicious plate of Hong Kong style soya sauce chicken in all its steaming glory! Serve this with white rice or noodles, and add a slight dash of chili oil to spice things up.
Ingredients
500~520g chicken drumsticks
Marinade
1/4 tsp salt
1/2 tsp dark soya sauce
Sauce
2 slice of ginger
2 stalks white scallion
1~2 tsp low salt light soya sauce
1 tbsp rice wine
1 tbsp rock sugar
1/4 tsp dark soya sauce
3/4 ~ 1 bowl water
1 tsp starch water
Directions
1. Wash and trim away excess fat of the drumsticks. Pat dry and coat with the marinade for about 15 minutes.
2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce.
3. Add about 3/4~1 small bowl of water and bring to a light boil.
4. Add in the marinated drumsticks and simmer at medium low heat. Cook for about 25 to 30 minutes.
Turn the drumsticks every 8 minutes to ensure even colouring of the surface.
5. At the end of the cooking, add in the starch water to thicken the sauce. Cover and let the remnant heat simmer the drumsticks.
