Soy Braised Chicken Drumsticks (卤鸡腿)

Words cannot describe how much I despise those high-protein processed foods (protein powder, protein shakes, protein bars, etc.). I just can't get over the taste. Also they make me very gassy...

So here's how I get my protein in easily without all that. This is great for your weekly meal prep, or you can freeze it in portions then reheat in the microwave or steamer whenever you're in a pinch.

A bowl of shredded chicken on rice, drizzled with a thickened soy sauce and garnished with chopped scallions

You can also use the leftover braising liquid to make soy marinated eggs! Pour the liquid through a sieve into an airtight container. Then, boil your eggs to your preferred doneness (6 minutes for soft, 8 minutes for medium, 10-12 minutes for hard). Transfer immediately in an ice bath to stop the cooking process, then peel once cooled. Place the peeled eggs in the container with the braising liquid, and marinate in the fridge overnight. They'll keep for up to 5 days.

Two marinated eggs, one with a jammy yolk, sitting on a bed of multigrain ("purple") rice, garnished with scallions

Layout of ingredients, from top-to-bottom and left-to-right: Chicken drumsticks, ginger, scallion (green onion), star anise, garlic, rock sugar, light soy sauce, dark soy sauce, oyster sauce, Sichuan peppercorns, dried Sichuan chili peppers — Ingredients

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Cooking Method: Rice Cooker, Stovetop

Cuisine: Asian, Chinese

Courses: Mains, Sides

Difficulty: Beginner

Servings: 4

Calories: 185

Dietary: High-protein

Description

An easy, delicious way to get your protein in.

Ingredients

For the chicken:

2 lb chicken drumsticks (~8 medium)
1 tbsp Shaoxing wine
4 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
3 slices ginger
3 scallions
6 cloves garlic
2 pods star anise
3 bay leaves
3 dried Sichuan chili peppers
1 tsp Sichuan peppercorns
1 tbsp rock sugar (white or cane sugar work too)

For the sauce:

2 tsp corn starch
2 tsp water
1/2 cup braising liquid

Instructions

Braising the chicken:

1
Using a knife, score the chicken drumtickss 2-3 times on each side.
2
Fill a large pot with water and add the chicken and Shaoxing wine. Bring to a boil over high heat, then boil for 2 minutes. Scum will rise to the surface (ew).
3
Drain and rinse the chicken under warm water.
4
Return the blanched chicken to the pot. Add the light soy sauce, dark soy sauce, oyster sauce, ginger, scallions, star anise, bay leaves, dried Sichuan chili peppers, Sichuan peppercorns, and rock sugar. Pour in just enough water to cover the chicken.
5
Bring to a boil, then cover and braise over medium heat for 25-30 minutes.
You can also use your rice cooker if you're lazy like me. Just set it on the "normal" setting. (I would also set a 35-minute timer just in case — every rice cooker is going to be different!)

Assembly:

6
In a small saucepan, combine the cornstarch and water, then mix in the braising liquid. Simmer over medium heat, stirring constantly, until thickened, about 2 minutes.
7
Serve the chicken as whole drumsticks, or remove the meat from the bones. Drizzle with the sauce and enjoy with rice.
Mix some of that leftover braising liquid into the rice! It's SO good.

Nutrition Facts

Servings 4

Serving Size 2 drumsticks

Amount Per Serving
Calories 185kcal

% Daily Value *
Total Fat 5g8%
Saturated Fat 1.5g8%
Total Carbohydrate 6g2%
Sugars 3g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Soy Braised Chicken Drumsticks (卤鸡腿)

Nutrition Facts