Savory Soy-Braised Chicken Drumsticks: A Delightful Home-Cooked Meal
Gather Around, Chicken Drumstick Lovers! How to Make Delicious Soy-Braised Chicken Drumsticks
This recipe transforms simple chicken drumsticks into a deliciously savory and slightly sweet dish, perfect for any occasion. Unlike Jjimdak (braised chicken), this soy-braised chicken drumstick recipe is remarkably easy to make, making it an excellent choice for beginner cooks. We’ll infuse tender chicken drumsticks with a rich soy-based sauce, complemented by vibrant bell peppers and aromatic ginger. Get ready to impress your family and friends with this flavorful and straightforward meal!
Main Ingredients
- 7 chicken drumsticks
- 1 large leek, cut into 7cm sections
- 1/2 yellow bell pepper, cut into 6 wedges
- 1/2 red bell pepper, cut into 6 wedges
- 5 dried ginger slices
Braising Sauce
- 4 Tbsp soy sauce
- 3 Tbsp oligosaccharide (adjust sweetness to taste)
- 2 Tbsp cooking wine (like Mirin)
- 2 Tbsp oyster sauce
- 1.5 Tbsp minced garlic
- 5 Tbsp water
- 2 pinches black pepper
- 4 Tbsp soy sauce
- 3 Tbsp oligosaccharide (adjust sweetness to taste)
- 2 Tbsp cooking wine (like Mirin)
- 2 Tbsp oyster sauce
- 1.5 Tbsp minced garlic
- 5 Tbsp water
- 2 pinches black pepper
Cooking Instructions
Step 1
To remove any gamey odor and blood, blanch the chicken drumsticks in boiling water for about 10 minutes. This step also helps to tenderize the meat.
Step 2
After blanching, rinse the drumsticks thoroughly under cold running water. Once drained, score the chicken flesh about 2-3 times on each drumstick. This will help the savory sauce penetrate deeply into the meat.
Step 3
Cut the leek into roughly 7cm (approximately 3-inch) pieces. These will add a lovely aroma and subtle sweetness.
Step 4
Remove the seeds from the yellow and red bell peppers, then cut them into 6 wedges each. Their vibrant colors will make the dish visually appealing.
Step 5
Heat a little oil in a large pan over medium heat. Add the chicken drumsticks and about one-third of the cut leeks. Sear the chicken until it’s golden brown on all sides. This initial searing locks in flavor.
Step 6
Once the drumsticks are nicely browned, pour in about two-thirds of the prepared braising sauce. Lower the heat to medium-low and let it simmer, turning the drumsticks occasionally to ensure they are evenly coated and the sauce reduces.
Step 7
When the sauce has thickened and coats the drumsticks nicely, add the wedges of bell pepper and the remaining one-third of the braising sauce. Continue to simmer for a few more minutes until the bell peppers are tender-crisp. Serve hot with steamed rice for a delightful meal!
