Are you looking for a new method to cook chicken drumsticks? I found a recipe that was simple to execute and filled with aroma and flavor from ginger and wine. The broth itself should be bottled and sold!
Below are some links to more details, including photos:
My Story
With a pack of chicken drumsticks in the refrigerator, I wanted to cook them with a recipe that I hadn’t used before. With the help of the internet, I found one that looked easy to make.
Inspiring Recipe
What I identified was Daisy’s Steamed Chicken Drumsticks on the SparkRecipes site. Though this website does not have any new content, you can search over 500,000 entries based on the type, nutritional value, and preparation/cooking time of a recipe.
First Try
With all the ingredients already at home, I was able to start the preparations right before dinner!
Ingredients to Use
With 2.996 pounds of chicken drumsticks, I approximately tripled the remaining ingredients, as follows:
- 18 slices of ginger root
- 1/3 teaspoon of pepper
- 1/3 teaspoon of salt
- 1/2 teaspoon of sesame oil
- 3 tablespoons of Michiu (cooking rice wine)
The only item that I substituted was black pepper for which I used rainbow pepper instead.
Steps to Prepare
As for the directions, I made two minor changes. First, I placed the chicken in a glass plate instead of a ceramic plate. Next, I peeled the ginger before slicing them.
After following the remaining steps, the drumsticks were done in 45 minutes. (With 3x the ingredients as the original recipe, I also tripled the cooking time.)
Time to Eat
Since I steamed the chicken on a plate, it was ready to go straight to the dining table.
Recipe Rating
Below were the results of the recipe after the first try:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 6 |  | |  |
I was amazed how tender and delicious the chicken was with the melded salted ginger, chicken, and wine flavors!
Second Try
For the second time steaming the drumsticks, I didn’t have any modifications in mind. I just wanted to enjoy the addictive flavors again!
Ingredients to Use
With a tad less chicken (2.875 pounds), I decreased only one of the other ingredients to the following amount:
- 2 1/2 tablespoons + 1 1/3 teaspoons of Michiu (cooking rice wine)
Steps to Prepare
In terms of the process, the only difference was that I steamed the chicken for 44 minutes, one minute less than the first time around.
Time to Eat
While I was removing the plate from the steamer, I could smell how good the broth was and was ready to slurp up the wine, ginger, and chicken juices!
Recipe Rating
Below are the results of the recipe from the second attempt:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 6 | | |  |
Though the chicken meat had less salt than I preferred, my younger son thought that it tasted better than some of the Hainan chicken dishes that I’ve ordered in restaurants before!
I will definitely be steaming chicken drumsticks using this recipe in the future, but to ensure the flavors shine, I’ll do the following next time:
Continuous Improvement
- Spread the salt evenly on the chicken and round up on the amount of Michiu (cooking rice wine) used.
After trying this recipe for home cooking, I would like to share the following thought with my younger self:
Lesson for Dumber Self
- Sometimes home-cooked dishes are the most satisfying.
What will you do now?
Next Step for You
- Try the recipe, Daisy’s Steamed Chicken Drumsticks, from the SparkRecipes site?
- Share a good source of ready-made ginger chicken broth? (Out of curiosity, I went online and found Ginger Chicken Bone Broth from Mama Tong that sounds good.)
- Read another post on this site? (Go to the menu at the top of the page.)
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