The easiest soy sauce chicken drumsticks part 1 #shorts

The easiest soy sauce chicken drumsticks you can make tonight | Delicious CHICKEN RECIPES that you and your family can make for dinnerIt is a recipe of chicken thighs with soy sauce that is an easy, simple and quick recipe. You can prepare the quantities that suit you from chicken thighsThis recipe is for lovers of spicy and delicious soy sauceWatch now and enjoy with this delicious soy sauce chicken thighs recipeSubscribe to my channel and press the bell button to get notifications every time I post a new recipe This chicken dish leaves you with a flavourful poaching stock that you can use again and again. Once the chicken is out, strain the rest of the solids, bring the liquid back to the boil and it can be frozen for a couple of months. * INGREDIENTS6 drumsticks Lilydale chicken or a whole 1.8kg chicken1 cup soy sauce1 cup soy sauce (dark)1 unpeeled and halved brown onion3 unpeeled and crushed garlic cloves1 thickly sliced and bruised ginger knob the size of a thumb2 stars anise2 sticks cinnamon1 cup caster sugar1 bunch gai lan (Chinese broccoli), chopped into segments of 6-10cm1 tbsp vegetable oil1 tsp salt * METHODIn a big pot with 1 litre of water, combine the soy sauces, onion, garlic ginger, star anise, cinnamon, and sugar. Bring to a boil, stirring constantly to dissolve the sugar. Add the chicken pieces, close the lid, and turn the heat down to very low. Poach the chicken for 45 minutes over low heat, then transfer to a serving plate to rest.Transfer about ½ cups of the chicken poaching liquid to a small saucepan (you can freeze the remaining poaching liquid to use again another time). Simmer for about 10 minutes, or until the liquid has been reduced by half. Bring a medium saucepan of water to a boil, then add the gai lan stalks followed by the leaves. Pour the oil over the water and sprinkle with salt. Cook the gai lan for 2 minutes before removing it to a serving platter.Serve the drumsticks with the sauce and the leaves.Show more

This recipe is from episode seven of Good Food's new TV show, Good Food Kitchen
https://www.goodfood.com.au/gfkitchen