Sunday, January 07, 2007

Vietnamese Soy Sauce Chicken Drumsticks



This is my mom's recipe. It's sooo good with rice and it's quite simple.

Ingredients:

Chicken Drumsticks, Soy Sauce, Sugar, Water to boil

Directions:

Boil chicken for 20 minutes in water. Take chicken out and place in a pan. Sprinkle sugar on chicken. I sprinked about 1 to 2 tablespoons on six drumsticks. Then squirt a generous amount of soy sauce on chicken. Cover for about 10 minutes. Flip over a couple of times. Serve w/ rice.

(The above picture is before the chicken was covered. I had just finished squirting soy sauce. The chicken should be light brown in color in the end. You can also use chicken thighs. Optionally you can add green onions to the mix.)

6 comments:

tigerfish said...

Sounds real easy, sweet and savory...

Wandering Chopsticks said...

If you want a thicker sauce on the chicken with pan-fried flavor, there's no need to boil the chicken first. Add just a little bit of water into the pan with the soy sauce. When the chicken cooks down in the pan, the juices will combine and create a thicker sauce perfect to spoon over rice or mop up with bread. You can also sub fish sauce for the soy sauce. Add vinegar. Lots of variations. This was the simplest thing I did when I started cooking and experimenting.

simcooks said...

I don't usually boil the chicken first. The drumsticks you have look relatively small, so they should cook easily on the frying pan.
If you happen to buy bigger drumsticks and are worried if the inner part will cook thoroughly, just make a few incisions on the thickest part of the meat before pan-frying to let the inside cook faster.
Your drumsticks look delicious with plain white rice :)

BuddingCook said...

tigerfish - it's quite savory. :)

wandering, sim - thanks for the advice i could give it a try without boiling. do you guys cover your chicken as well?

yum yum yum..

simcooks said...

I don't put the lid on when pan-frying chicken unless I got a really fat chicken piece (and forgot to make the small incisions) and I am desperate for it to finish cooking near the end.

I'd typically use a saucepan (cos it has a higher edge) and then cover with a paper towel to absorb oil splatter.

Wandering Chopsticks said...

Leaving the lid on keeps the moisture in so the sauce doesn't thicken.