1. Prepare chicken legs, cooking wine, light soy sauce, oyster sauce, ginger slices, sugar, honey, and minced garlic.

2. Remove the bones from the chicken legs, blanch them in water for 3 minutes, remove the blood, wash them, take them out and put them in a basin. Use a toothpick to poke all the holes in the chicken legs.

3. Add a little cooking wine, light soy sauce, and oyster sauce, then add two slices of ginger, rub it with your hands for two minutes, then put it in the refrigerator to marinate for two hours.

4. Prepare honey juice: Put 1 spoon of sugar, 1 spoon of honey, 1 spoon of oyster sauce, 2 spoons of light soy sauce and a little dark soy sauce in a bowl, then add an appropriate amount of edible salt and chicken powder, and stir evenly spare.

5. Put an appropriate amount of cooking oil in the pot, heat the oil, first add shredded ginger and minced garlic, then put the chicken legs into the pot and fry until both sides are golden.

6. Pour the prepared honey juice into the pot, then pour in a bowl of water, bring to a boil over high heat, then turn to medium heat and simmer until half of the soup is left. Turn the chicken legs to the other side and simmer over medium heat. a while.

7. Start high heat to reduce the juice. Keep turning the chicken legs over to make them evenly colored and flavorful. When there is a little soup left in the pot, turn off the heat and take it out. Cut it into shreds and put it on a plate. Garnish with a little coriander. In no time, the honey chicken drumsticks with full color, flavor and flavor are ready.