Die Hähnchenunterkeulen mit Sojasauce, die mein Vater 100.000-mal gemacht hat

Zutaten

• 1 oz ginger
• 3 clove garlic
• 0.25 oz dried mandarin peel
• 6 cups water
• 30 oz chicken drumstick
• 0.5 cup water
• 1 tablespoon oil
• 2 tablespoon oyster sauce
• 3 tablespoon light soy sauce
• 3 tablespoon dark soy sauce
• 2 tablespoon Shaoxing rice wine
• 0.25 teaspoon white pepper
• 2 tablespoon dark brown sugar
• 0.5 teaspoon salt
• 0.5 cup water

Zubereitung

1. 1

   Prep aromatics: Cut the ginger into thin slices about 1/8-inch thick.

2. 2

   Prep sauce: In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, white pepper, dark brown sugar and salt. Taste and adjust flavors as needed.

3. 3

   Blanch chicken: Bring the water to a boil in a wok or large heavy-bottomed pot.

4. 4

   Cook sauce: Heat the woke until it's dry. Add the oil. Add the ginger and garlic and stir fry for 1 minute to bring out the aromatic flavors.

5. 5

   Braise drumsticks: Add half of the sauce to the wok, followed by the drumsticks. Make sure each one sits in the sauce and pour the rest of the sauce on top of the drumsticks. My dad likes to spoon it over each piece so they all get some color.