Double Soy Sauce Chicken Drumsticks...

A big part of my childhood memories are of outings with my parents and siblings where we would have home-made packed lunch or snack of soy sauce chicken drumsticks with the ends wrapped in foil. Whether we were at amusement parks, long car rides or at public events my mom was sure to make a big batch and tote them cooled along on our journey. Largely, the reason was that it was too expensive and inconvenient to buy food outside, but also because they were so darn tasty and portable. I haven't made these on a trek with my family yet, but it's definitely a proven favourite in the household! With the exciting final FIFA match today, this was the perfect recipe to also make and enjoy in front of the tube! 

Double Soy Sauce Chicken Drumsticks
Makes 10 to 12 drumsticks

1 tsp. oil
2 cloves garlic, coarsely chopped
2 slices ginger* (I didn't have on hand so I used 1/2 tsp. ground ginger)
1 green onion, ends cut into pieces with green parts, chopped for garnish
1-2 cups water
1 tsp. salt
1 tsp. brown sugar
1 tsp. chicken seasoning
1/2 tsp. sesame oil
3 tsp. dark soy sauce
3 tsp. light soy sauce
2 to 2-1/2 lb. chicken drumsticks (about 10 to 12), individually rinsed

In a large sauce pot, heat oil on medium heat-high heat then stir fry the garlic, ginger* and green onion ends for one minute. Add all the seasoning ingredients (including ground ginger if using) and let come to a rapid boil.  Add the drumsticks. Cover and cook on medium-low heat for 30 minutes; stir occasionally. The liquids will be reduced to form the sauce. 

Add a stick of cinnamon and two star anise for extra flavour and depth.

To develop a deeper flavour, remove from heat and let the chicken seep in the sauce- the longer the more flavourful. Remove into a shallow bowl.  Be sure to spoon some sauce over the chicken if you like it saucy. I keep mine dry so it's less messy for the kids. Some foil to wrap the ends and over to the eager kids!

TIP: Let remaining sauce cool and keep in the fridge (it will turn into a gelatinous solid) and use over the next few days in Chinese braises or stir-fries.  

Garnish with green onions.

EXTRA TIP: Try this delicious savoury and slightly sweet sauce marinade with chicken wings or chicken feet or hard boiled eggs! Chicken wings or feet needs to cook about 15 minutes. Cooking too long will break the meat and skin down too much. If not eating right away, just remove from heat covered and let the marinade absorb further. With the eggs, first boil them for ten minutes until hard, peel, then cook in sauce about 20 minutes. Do the same for deeper flavour. Enjoy!

UPDATE: It didn't take me long to make this recipe to tote to my own family picnic after this post! I have packed these for my kids for lunch at their summer school camp as an alternative to the usual sandwich fare!