Step-by-Step Instructions

1. 1.Prepare Ingredients

   Slice the ginger into 10 thin pieces. Peel and slice the shallots. Prepare the spring onion whites.

2. 2.Blanch Chicken Drumsticks

   Pour water into a wok and bring it to a boil. Carefully place the chicken drumsticks into the boiling water. Blanch the chicken for a few minutes, turning them to ensure even cooking, until the skin changes color. Remove the chicken and set aside.

3. 3.Prepare Braising Sauce

   In the same wok (or a clean one), add the sliced ginger and shallots. Add the spring onion whites. Pour in 100ml of light soy sauce and 3 tablespoons of dark soy sauce. Add 2 star anise and 1 tablespoon of Sichuan pepper. Pour in 100ml of water and add 10 pieces of rock sugar. Stir to combine and dissolve the sugar.

4. 4.Braise Chicken (First Simmer)

   Carefully place the blanched chicken drumsticks into the prepared sauce in the wok. Ensure the chicken is submerged as much as possible. Use a spoon to baste the chicken with the sauce to coat it evenly. Cover the wok with a lid and simmer for 15 minutes.

5. 5.Braise Chicken (Second Simmer)

   After 15 minutes, remove the lid and flip the chicken drumsticks to the other side. Baste again with the sauce. Cover the wok again and simmer for another 15 minutes. Ensure to keep the heat low to fully release the aroma without burning.

6. 6.Finish Braising and Serve

   After the second 15-minute simmer, remove the lid. The sauce should have thickened and reduced. Continue to baste and flip the chicken drumsticks in the rich sauce until they are beautifully glazed and tender. Remove the chicken drumsticks from the wok and serve immediately, garnished with fresh spring onions if desired.