This is a popular home-style dish. The chicken is very juicy and tender. The salty, garlicky, and slightly sweet sauce goes extremely well with steamed rice.
Different recipes use different aromatic spices. However, all recipes use star anise which is available in most if not all Chinese grocery stores. Star anise is very aromatic is used in many slow-cooked Chinese dishes.
Instead of sugar, we use honey to add a nice and somewhat distinctive sweetness to the dish.
- 4 chicken drumsticks
- 3 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 1-1/2 tablespoon honey
- 4 cloves garlic
- 1 star anise
- 1/2 tablespoon cornstarch
- 3 tablespoon water for cornstarch
- 3 cups water for braising
- 3 to 4
- Place a stainless steel wok on stove.
- Add water and turn heat to high.
- When water is boiling, add light and dark soy sauce.
- Add honey, garlic and star anise.
- Add drumsticks.
- Mix well.
- When water is boiling again, turn heat to medium high.
- Let it simmer for 35 minutes during which turn drumsticks a few times.
- After 35 minutes, add cornstarch to water and mix well.
- Add cornstarch solution to wok.
- Mix well.
- When water is baling again, turn off heat and serve.
- Make sure water does not evaporate too much. Aim for about 1 cup of water left at the end. Add more water if needed.
- We use cornstarch to thicken the sauce a little at the end. It also helps the sauce to cling on to the chicken more, making the chicken look shinier and taste more flavorful.
- This recipe also works well with chicken wings or thighs.