There’s something incredibly comforting about a pot of Chinese soy sauce braised chicken drumsticks simmering away on the stove. This dish is a staple in many Asian households, and for good reason—it’s easy to make, uses simple pantry ingredients, and tastes even better the next day!
Jump To
The rich, savory aroma of soy sauce, garlic, and warm spices fills the kitchen, and slow simmering creates a savory and slightly sweet dish.
These braised chicken drumsticks are rich, flavorful, and packed with umami, perfecting them with a bowl of rice or noodles. It’s a simple, no-fuss recipe that always turns out tender and delicious!
Ingredients
Here are all the ingredients you need to make your delicious soy sauce braised chicken drumsticks:
For the chicken
- Chicken legs: Juicy and tender, chicken drumsticks develop deep flavor when braised.
- Green onions
- Ginger
- Garlic
For the sauce
- Water – The base that ties all the flavors together. Feel free to use chicken broth or chicken stock if you want.
- Light soy sauce
- Dark soy sauce
- Shaoxing cooking wine: Red wine makes it a good substitute for Shaoxing wine in braised dishes, if you don't have Shaoxing cooking wine in hand. It brings a slightly fruity, acidic flavor that complements savory flavors. For a closer match, you can also add a splash of soy sauce or a pinch of sugar.
- Oyster sauce
- Brown sugar
- Cinnamon stick
- Bay leaves
- Star anise
- Salt & black pepper
Step-by-step cooking instructions
This recipe is all about slow simmering to bring out rich, deep flavors. Follow these simple steps, and you’ll have tender, fall-apart chicken drumsticks in a deliciously savory sauce!
Prep the ingredients: Gather and measure all your ingredients before you start cooking. Peel and slice the ginger, mince the garlic, and have your seasonings ready to go. This makes the cooking process smooth and stress-free!
Sauté the aromatics and sear the chicken: Heat some oil in a large pan or Dutch oven over medium-high heat. Stir fry the green onions, ginger slices, and minced garlic for about 30 seconds until fragrant. Add the drumsticks and sear them until they’re golden brown on all sides. This step helps lock in the juices and gives the chicken a richer flavor.
Build the sauce: Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and oyster sauce. Stir well to combine everything. Then, add the brown sugar, cinnamon stick, bay leaves, star anise, and water. This creates the perfect balance of salty, sweet, and spiced flavors.
Simmer the chicken: Bring everything to a gentle simmer, then cover the pan and let it cook over medium heat for 35 minutes. Turn the drumsticks occasionally so they soak up all that delicious braising liquid.
Reduce the sauce: Once the chicken is tender, remove the lid and turn up the heat slightly. Let the sauce reduce and thicken for another 5–10 minutes. This gives the dish a rich, glossy finish that coats the chicken nicely.
Serve and enjoy: Turn off the heat and let the chicken rest for a few minutes. Garnish with chopped green onions, then serve with steamed rice or noodles to soak up every last drop of that amazing sauce. Enjoy!
Pro Tips
Here are some pro tips to make your braised chicken drumsticks even better:
Sear the chicken first – Don’t skip this step! Searing the drumsticks helps lock in the juices and adds a rich, golden color to the chicken.
Use fresh aromatics – Fresh ginger and garlic make a huge difference in flavor. They’ll give the dish that authentic, aromatic depth.
Low and slow is key – Braising works best when you cook the chicken on low heat. Give it time to simmer and soak in all those delicious flavors.
Stir occasionally – Turn the chicken a few times during cooking to ensure it’s evenly coated in the sauce and stays moist throughout.
Adjust the sauce – If the sauce is too salty, you can add a little water to balance it out. If it's too thin, let it simmer uncovered for a few extra minutes to thicken up.
Rest before serving – Let the braised chicken legs rest for a few minutes before serving. This helps the juices settle, keeping the chicken extra tender.
Using different cooking methods: If using a slow cooker, brown the chicken legs first before transferring them with all the ingredients to cook on low for 6-8 hours. If you are using an instant pot, use the sauté function to brown the chicken thighs and aromatics in the instant pot before pressure cooking the soy sauce chicken for about 25 minutes.
These tips will help ensure your braised chicken drumsticks turn out juicy, flavorful, and absolutely delicious every time!
Storage and reheating of braised chicken drumsticks
To store and save braised chicken drumsticks, let them cool completely before transferring them to an airtight container. You can keep them in the fridge for up to four days or freeze them for up to three months. If freezing, store the drumsticks with some of the braising liquid to keep them moist and flavorful. When you're ready to eat, thaw frozen drumsticks in the fridge overnight for the best texture.
For reheating, gently warm the drumsticks in a pan over low heat with a splash of broth or water to prevent drying out. You can also use the microwave—just cover them with a damp paper towel and heat in short intervals, flipping occasionally.
Variations
Braised chicken drumsticks are super versatile, so you can switch up the flavors depending on your mood.
For a spicier version, add dried chilies or a touch of chili oil.
You can also swap chicken drumsticks for chicken thighs or chicken breasts for an even juicier texture. Pair this dish with a side of sautéed greens, pickled vegetables, or a simple bowl of rice for a complete meal.
Pairing dishes
These juicy drumsticks pair well with a variety of sides!
Over rice is a classic choice to serve braised chicken drumsticks, but you can also pair it with noodles, stir-fried veggies, or even a side of pickles for a refreshing contrast. Roasted or sautéed veggies like green beans, carrots, or broccoli also make great companions.
If you want something extra cozy, warm crusty bread is perfect for sopping up every last drop of sauce. However you serve them, they’re sure to be a hit!
Final thoughts
These Chinese Soy Sauce Braised Chicken Drumsticks are the perfect mix of savory, sweet, and comforting. It is a dish full of warmth and flavor! Whether you cook it in a Dutch oven, slow cooker, or even an instant pot, this chicken recipe never disappoints.
The tender, fall-off-the-bone chicken paired with that deliciously rich sauce will have everyone returning for seconds! Let me know how yours turns out, and happy cooking! 😊
FAQ
Braising tenderizes the chicken, making it juicy and flavorful by slowly cooking it in a small amount of liquid.
Absolutely! Chicken thighs work just as well and stay juicy during braising. You can even use a mix of drumsticks and thighs for variety. Just adjust the cooking time slightly if needed.
Both! Light soy sauce adds saltiness and umami, while dark soy sauce gives the dish a deeper color and richer flavor. If you only have one, use what you have, but the combination creates the best balance.
Yes! In fact, braised chicken often tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently on the stovetop with a splash of water or broth.
Yes! For a slow cooker, cook on low for about 4-5 hours. In an Instant Pot, pressure cooks for 12-15 minutes and let the pressure release naturally for tender, fall-off-the-bone chicken.
If you want a thicker sauce, mix a teaspoon of cornstarch with water and stir it in during the last few minutes of cooking. Let it simmer until the sauce thickens up nicely.
Definitely! Add dried chili peppers, chili flakes, or a spoonful of chili oil to bring some heat to the dish. Adjust the spice level to your taste.
Soy Sauce Braised Chicken Drumsticks: Flavorful One-Pot
Ingredients
- 3.5 pounds chicken legs
- 4 stalks of green onions
- 4 slices ginger
- 1.5 tablespoons minced garlic
- salt and black pepper to taste
For the sauce:
- 3 cups water
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 4 tablespoons Shaoxing cooking wine
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- 1 cinnamon stick
- 4 bay leaves
- 2 star anise pods
Instructions
- Prep the ingredients: Gather and measure all your ingredients before you start cooking. Peel and slice the ginger, mince the garlic, and have your seasonings ready to go. This makes the cooking process smooth and stress-free!
- Sauté the aromatics and sear the chicken: Heat some oil in a large pan or Dutch oven over medium-high heat. Stir fry the green onions, ginger slices, and minced garlic for about 30 seconds until fragrant. Add the drumsticks and sear them until they’re golden brown on all sides. This step helps lock in the juices and gives the chicken a richer flavor.
- Build the sauce: Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and oyster sauce. Stir well to combine everything. Then, add the brown sugar, cinnamon stick, bay leaves, star anise, and water. This creates the perfect balance of salty, sweet, and spiced flavors.
- Simmer the chicken: Bring everything to a gentle simmer, then cover the pan and let it cook over medium heat for 35 minutes. Turn the drumsticks occasionally so they soak up all that delicious braising liquid.
- Reduce the sauce: Once the chicken is tender, remove the lid and turn up the heat slightly. Let the sauce reduce and thicken for another 5–10 minutes. This gives the dish a rich, glossy finish that coats the chicken nicely.
- Serve and enjoy: Turn off the heat and let the chicken rest for a few minutes. Garnish with chopped green onions, then serve with steamed rice or noodles to soak up every last drop of that amazing sauce. Enjoy!
Leave a Reply