Soy-Braised Chicken Drumsticks

Place the cleaned chicken drumsticks in a deep plate, season with 3 tbsp of rice wine, two pinches of salt, and a dash of black pepper, then add a splash of cooking wine and mix.

Make two slits in each drumstick to help the seasoning penetrate and ensure they cook quickly.

Let the seasoned drumsticks marinate for 10 to 15 minutes while preparing the vegetables and sauce.

Cut the onion into bite-sized squares.

Slice the red and Cheongyang chili peppers into rounds; remove the seeds from the Cheongyang peppers, slice them down the middle, and chop finely.

In a bowl, mix 2 tbsp of dark soy sauce, 1/2 tbsp of tuna liquid seasoning, 2 tbsp of rice wine, 1 tbsp of brown sugar, 2 tbsp of starch syrup, 1/2 tbsp of regular vinegar, 1/2 tbsp of minced garlic, and 100ml of water to make the sauce.

Heat two tablespoons of cooking oil in a frying pan and add the seasoned chicken drumsticks once hot.

Cover the pan with a lid, reduce the heat to medium, and cook one side for 4 minutes.

After 4 minutes, open the lid, flip the drumsticks, cover again, and cook for another 4 minutes.

After 4 minutes, open the lid and remove the excess oil from the chicken using a paper towel.

Turn the heat to high and pour in the prepared sauce.

Add the julienned ginger.

When the sauce starts to bubble, cover and simmer over medium heat for 2 minutes.

After 2 minutes, open the lid, flip the drumsticks once more, cover, and simmer for another 2 minutes.

After 2 minutes, open the lid, reduce the heat to medium, and continue to cook while basting the chicken with the sauce until it thickens.

Once the sauce has reduced, add all the chopped onions and chili peppers.

Continue to cook until the sauce is almost gone, ensuring the drumsticks are well-coated.

Once the sauce is well-reduced, turn off the heat and serve.