Pan Fried Chicken Drumstick with Worcester Sauce and BBQ Sauce (伍斯特酱鸡小腿)

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伍斯特酱鸡小腿 (Wu Si te Jiang Ji Xiao Tui)




To me, cooking is always a fun adventure when I try something that I have never tried before. In this case, the Worcester sauce. I saw them all the times in Costo, but never dared to try it, until this time.


For more fun cooking ideas, see Recipes by Category.

Ingredients
Preparation Time: 5 minutes with overnight marinate
Cooking Time:  40 minutes
Servings: 4

Cooking Steps

1. Get 2 lb. chicken drumsticks, measure 2% salt based on the weight of the chicken, sprinkle the salt evenly onto the surface of the drumstick. Marinate in fridge overnight for the best result.

Tip: Use 1% or 1.5% salt if you prefer less salty flavor.

2.  Rinse off the salt from the drumstick, place the drumstick evenly onto a non sticky pan, use medium heat, cover the pan, let the drumstick pan fry for 10 to 15 minutes or until the bottom has turned light golden brown.

Tip: The actual time to pan fry the drumstick really depends on the thickness of the chicken meat. The thicker the meat, the longer it takes.

3. Flip the drumstick and cover to pan fry the other side for about 10-15 minutes or until the bottom side turns light golden brown.

4. Once the drumstick is fully cooked, no blood coming out of the bone, add 2 minced garlic, 1 fine chopped green onion, cover and pan fry for 2 minutes.

5. Add 2 tablespoon Worcester sauce, 2 tablespoon BBQ sauce, 2 tablespoon sugar, stir evenly, use low heat to simmer the sauce for about 5 minutes, flip the drumstick for a few times to be coated with the sauce evenly.


 

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