Ingredients:
8 chicken drumsticks
3 dried chilies
2 star anise
15 Sichuan peppercorns
3 slices ginger
1/2 scallion
3 cloves garlic
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon broad bean paste
1/2 tablespoon oyster sauce
20g rock sugar
Cut scallions into diagonal sections, dried chilies into sections, ginger into slices, and garlic into chunks.
1 spoonful of fermented soybean paste.
Cut the chicken drumsticks into pieces and blanch them in boiling water.
Heat oil in a wok until it’s about 70% hot, then add scallions, ginger, garlic, and dried chili peppers.
Add a spoonful of fermented soybean paste and stir-fry over low heat until fragrant.
Stir-fry until the color is even
Pour in the chicken pieces, and add light soy sauce and dark soy sauce along the edge of the pot.
Stir well, then add 2 star anise and 15 peppercorns.
Add rock sugar and half a spoonful of oyster sauce.
Stir-fry briefly, then pour in boiling water until it just covers the chicken pieces. Simmer on low heat for half an hour. Add salt to taste, stir well, then increase the heat to reduce the sauce. Finally, serve.
Sprinkle with chopped green onions and plate.
