Seasonings
600 g (about 1.3 lbs) chicken drumsticks (chicken leg bone-in).
Seasonings
30 g each of scallion sections and ginger slices, salt and sugar to taste, 80 g soy sauce, 2 tablespoons cooking wine, and 1 spice bag (containing 5 g each of Sichuan peppercorns, star anise, cinnamon, and cardamom, plus 1 g each of bay leaves, cloves, and licorice root).
Steps
1. Soak the chicken elbows in warm water, then rinse clean. Place them in a pot of cold water, bring to a boil, and blanch to remove any impurities and foam. Remove and rinse under cold water.
2. Add water, cooking wine, sugar, salt, soy sauce, a spice sachet, ginger slices, and scallion segments to a pot, then bring to a boil to create a savory braising liquid, and finally add the chicken elbows.
3. Cook over medium heat until the surface is just cooked through, then remove the spice pouch, scallions, and ginger. Reduce the heat to low and simmer until fully tender, then increase to high heat to reduce the sauce. Remove from heat and plate.