Ingredients: 2 chicken drumsticks, plenty of scallions and ginger, salt.
“Start by washing the chicken legs and boiling them. Add salt, knotted scallions, and ginger slices to the water. Bring it to a rolling boil over high heat, then turn it down to medium-low and simmer for about 20 minutes.”
“It’s done when you can poke the thickest part with chopsticks and no bloody juice comes out.”
“While the chicken is cooking, chop up the ginger and scallions and put them in a large bowl. The more, the merrier—it makes it extra fragrant!”
“Heat up some oil and pour it over the ginger and scallions. (Use a generous amount of oil; you can use the leftovers for stir-frying other veggies—it smells amazing!)”
“Add salt and chicken bouillon (or powder). If you don’t have it, just skip it. Then, mix everything well.”
“Once the chicken is cooked, let it cool down slightly. Then, put on a glove and shred the meat onto a plate.”
“Pour the ginger-scallion sauce over the shredded chicken. You don’t have to use all the oil—just to your liking.”
“Finally, toss everything by hand to make sure it’s evenly coated.”
“It’s absolutely delicious! I guarantee you’ll get addicted once you try it. It’s just that good!”
