Taiwanese braised chicken drumstick is a classic dish that can be seen in almost all of the bento/meal box shops in Taiwan. It's said that the reason why many of the menu items in Taiwanese bentos are braised is because they taste just as good when it's cold, and they won't go bad easily. With just a spoonful of its sauce/broth, you'll be able to finish a bowl of rice or noodle quick.
This recipe don't just work with chicken, you could cook beef, pork, or vegetables with the same sauce as well.
2 Large Carrots
2-3 Green Onions (scallions)
Ingredients for Marinade/Sauce/Broth
1tsp grated ginger
1tsp minced garlic
3 tsp rock sugar
150mL soy sauce
50mL rice cooking wine
300mL wat er
2 sprinkle of white pepper
*you could also get star anise, fennel, bay leaves, etc to make a braised food seasoning packet, or you could just buy a box from Asian markets*
Use a sharp knife to score the meat. Make the marinade by mixing the ingredients above.
Chop the carrots and daikons in chunks and left aside. Cut the scallions in chunks, and cut the onion into strips. Add a little oil to the pan and stir-fry the scallions and onion till fragrant.
Add the meat to the same pot, allow the meat to brown before removing it.
Fill 1 disposable tea filter bag with Szechuan peppercorns. Add the marinade and the bag of Szechuan peppercorn into the pot after removing the meat. Throw the carrot and daikon chunks into the pot to cook. Wait for it to boil.
Put the drumsticks (and tofu) into the pot and cook. Bring the liquid to a boil, reduce heat to low, and cook stew at a simmer for about 1 hour.
(Optional) Make hard-boiled eggs and put the peeled eggs into the pot to cook with the meat.
Be sure to check if the carrot and daikon chunks are thoroughly cooked. If not, leave it at a simmer for another 30 minutes.
If you have leftover "sauce/broth", you could freeze it and come back to it later.