Course: To Be Tested
Servings: 4
Hongshaojitui
Source
"白尤恩" on the CookLang Discord
Ingredients
| 6 | drumsticks |
| 1 thumb // cut in 3 large slices | ginger |
| 8cm // cut crosswise in 4 parts | leek |
| 1tbsp | Shao Hsing wine |
| 1 tbsp | dark soy sauce |
| 1 tbsp | light soy sauce |
| 2 tsp | sugar |
| 200 ml | boiling water |
| 2 | star anise |
| 2 | bay leaves |
| 3 // cut in half (optional) | dried red chilies |
| 1 bulb // complete bulb cut in half | garlic |
Steps
- Prepare all the ingredients. Bring water to a boil. Heat oil in a wok medium heat and add drumsticks. Fry and turn each one around until they're starting to turn golden all over.
- Add ginger, leek and Shao Hsing wine. Fry and stir for about 1 minute until all chicken is coated. Add dark soy sauce, light soy sauce and sugar and stir well for another minute.
- Add boiling water, star anise, bay leaves and dried red chilies if using. Cut the whole bulb of garlic in half lengthwise. Add the bottom (that sticks together). Re-boil the water, then turn the heat to low and cover. Let it simmer for 20 minutes.
- If there is liquid left, remove the cover and increase the heat. Let the water evaporate until a reduced sauce remains. Serve hot with steamed white rice and other dishes.