Fragrant Crispy Chicken Legs |
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Prep Time: 300 Minutes Cook Time: 1 Minutes |
Ready In: 301 Minutes Servings: 4 |
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Here's an authentic Chinese recipe for drumsticks that I used to serve to large parties when I was in the catering business. It's a bit complicated but worth it. They can be frozen at any point along the way - after steaming or after deep frying. (The recipe comes from The People's Republic of China Cookbook.) Prep time includes several hours marinating tim. Ingredients:
2 lbs chicken legs |
1 teaspoon chinese five spice powder |
2 tablespoons sugar |
3/4 teaspoon salt |
1/2 cup thin light soy sauce |
1 teaspoon sesame oil |
2 tablespoons dry sherry or 2 tablespoons rice wine |
1 tablespoon minced fresh gingerroot |
1/3 cup cornstarch (more or less) |
oil, to deep fry |
Directions:
1. Marinate the drumsticks for 4- 5 hours, refrigerated.
2. Improvise a steamer (or use one of the Chinese steaming devices).
3. Steam the drumsticks for one hour, covered with aluminum foil that has several small holes pierced in it.
4. (Check water level in steamer from time to time to make sure there's still some water left).
5. Air dry the drumsticks for a couple hours.
6. When ready to deep fry, dredge the steamed drumsticks with cornstarch.
7. Heat oil to 350- 375ยบ and cook the drumsticks a few at a time until golden brown.
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