Braised Chicken Leg Recipe

① Blanch chicken drumsticks with scallions, ginger, and cooking wine (cut into pieces) to remove impurities. Rinse thoroughly. ② Heat oil in a pan, sauté scallions, ginger, and garlic until fragrant, then add chicken drumsticks and stir-fry until slightly browned. ③ Add one tablespoon of dark soy sauce, three tablespoons of light soy sauce, one tablespoon of oyster sauce, and four rock sugar cubes. Stir-fry evenly (3 tablespoons of light soy sauce is too salty for 4 chicken drumsticks). ④ Add boiling water up to two-thirds of the way up the chicken drumsticks, then add appropriate amounts of cinnamon, star anise, bay leaves, etc. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. Finally, reduce the sauce over high heat (stir occasionally while reducing the sauce). Tips: The chicken drumsticks prepared this way are not dry at all. You can also tear the meat off the drumsticks and use it to make chicken drumstick fried rice; stir-frying it in the same pan used to cook the chicken drumsticks is especially delicious.