Recipe

Salt & sichuan drumettes

Dec 31, 1975 1:00pm
  • 55 mins cooking
  • Serves 4
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Ingredients

Salt & sichuan drumettes
  • 2 cup (500ml) chicken stock
  • 1 star anise
  • 2 tablespoon soy sauce
  • 20 chicken drumettes (1.4kg)
  • 2 tablespoon plain (all-purpose) flour
  • 2 teaspoon sichuan peppercorns, coarsely crushed
  • 2 teaspoon coarse cooking (kosher) salt

Method

Salt & sichuan drumettes
  • 1
    Place chicken stock, star anise and soy sauce in a large saucepan; bring to the boil. Add chicken drumettes, return to the boil then reduce heat; simmer, uncovered, for 20 minutes or until cooked through, turning drumettes occasionally. Drain; discard cooking liquid.
  • 2
    Heat enough peanut oil for deep-frying in a large saucepan over high heat. Toss drumettes in combined plain (all-purpose) flour, peppercorns and salt; shake away excess. Deep-fry drumettes, in batches, until browned; drain on paper towel.
  • 3
    Serve drumettes with lemon wedges.

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