Ingredients:
2 Chicken Drumsticks (you can use as many as you wan)
3 tbsp Ginger Juice
4 springs onion
1 Japanese Cucumber
Chinese Wine (I used "Wang Jiu")
White pepper
1/2 tsp corn starch
Ice and Ice water
Sesame Oil
Soy Sauce
Salt
Marinade Chicken Drumstick
1) Wash the drumsticks (I love to use lots of salt to rub it).
2) Pat dry drumsticks and pierce them with fork.
3) Mix the marinade: 2 tbsp ginger juice, 1 tsp chinese wine, salt and white pepper.
4) Rub the drumsticks evenly with the marinades above and sit in fridge for two hours or more.
Steam The Drumstick
1) After marinading the drumsticks, coat them with corn starch, oil and the remaining ginger juice.
2) Lay on a plate for steaming.
3) Covered the drumsticks with spring onion.
4) The plate is lay on a rack in a wok with 2 cups of boiling water.
5) Steam for 15 minutes (I used the medium high heat).
6) Used chopstick to test if the drumstick is done (If the chopstick able to poke through the chicken, it is ok).
7) Put the drumsticks into a bowl of iced water filled up with iced for 1 minute.
8) Take out the drumsticks and pat dry.
Marinade Cucumber
1) Rinse the Japanese Cucumber, cut both ends and rub one end against the cucumber in circular motions until white foams appear at the edges. Repeat at the other end.
2) Rinse off the white foams and cut the cucumber into thin strips (I throw off the middle part so that the cucumber will remain crunchy)
3) Mix the cucumber with sea salt and marinade them for 15 minutes.
4) Arranged the cucumber on a plate.
Arrangement Of The Dish
1) Pulled the drumsticks meat and put it on top of cucumber.
2) Cover the dish and put into the fridge until cold.
3) Dress them with chicken "juice" (the one dripped out on the plates from the chicken during steaming), soy sauce and followed by sesame oil right before serving.
It is YUMMY!! (I think this might be good even it is served hot)
No comments:
Post a Comment