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Tender Chicken Drumsticks with Ginger-Scallion Sauce
A succulent poached chicken dish enhanced by a savory ginger-scallion sauce, reminiscent of Cantonese steamed fish dishes. This simple yet delightful meal requires only 7 ingredients, minimal prep, and can be served warm or at room temperature.
2
45 min
TOTAL TIME
335
CALORIES
$1.29
PER SERVING
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Ingredients
Directions
14 STEPS
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
1
In a medium pot, bring 4 cups water, 3 slices of fresh ginger, and 1 chopped scallion to a boil.
2
Lower the chicken drumsticks into the pot and bring it to a boil again.
3
Reduce the heat to low, cover the pot, and simmer for 10 minutes with just enough heat to keep the water slightly moving.
4
Turn off the heat, keeping the lid on, and allow the chicken to continue cooking in the warm pot for an additional 15 minutes.
5
To check if the chicken is fully cooked, pierce the thickest part of the chicken to ensure the juices run clear.
6
Remove the cooked chicken drumsticks from the pot and place them in ice water for 5 minutes to stop the cooking process and firm up the meat.
7
Shred the chicken meat onto a serving plate.
8
To prepare the sauce, heat 3 tablespoons vegetable oil in a saucepan over medium-low heat and cook the white parts of 5 chopped scallions until crisp and lightly browned.
9
Remove the cooked scallion whites from the saucepan and place them on top of the shredded chicken.
10
In the same saucepan, add 2 tablespoons light soy sauce, 1/2 teaspoon sugar, and 1/2 cup of the water used to cook the chicken.
11
Stir and bring the sauce to a boil.
12
Add the ginger and green parts of the chopped scallions to the sauce.
13
Taste for seasoning and adjust with more soy sauce or salt if needed.
14
Bring the sauce to a boil again and pour it over the chicken before serving.
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Health Info
Macros
4g
CARBS
24g
FAT
26g
PROTEIN
Contains these allergens
SOYBEANS
WHEAT
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Frequently Asked Questions
What spices go best with chicken drumsticks?
Should I use a foil when baking drumsticks in the oven?
What is the right temperature to cook chicken drumsticks to ensure they are fully cooked?
How long should I marinate the chicken drumsticks?
Is it necessary to remove the skin from the drumsticks before cooking?
How can I make my cooked drumsticks more juicy?
Can I grill the drumsticks instead of baking them?
Do I need to rinse the drumsticks before cooking?
My drumsticks always come out dry. What am I doing wrong?
What should I serve with chicken drumsticks?
