Steps

1. Remove the seeds from the winter melon.
   🕒 01:39
2. Cut the winter melon in half and peel.
   🕒 02:10
3. Cut the winter melon into bite-sized pieces, about 7-8mm thick.
   🕒 02:32
4. Blanch the cut winter melon in boiling water for about 5 minutes.
   🕒 03:53
5. Transfer the blanched winter melon to a bowl. While still hot, season with a pinch of salt and a pinch of Sichuan peppercorn and gently rub. (This is the key!) Rubbing salt and Sichuan peppercorn into warm winter melon enhances its aroma.
   🕒 05:55
6. Trim the tips of the chicken drumsticks with scissors. Make a cut along the tendon between the bones, splitting them in half.
   🕒 02:58
7. Place 2 liters of water and the cut chicken drumsticks in a pot. Bring to a simmer over medium heat. Once boiling, skim off any scum and simmer for about 8 minutes.
   🕒 03:17
8. Prepare the sauce for the braised chicken. In a resealable plastic bag, combine soy sauce (5-6 tbsp), mirin (1 tbsp), and 1 dried chili. Mix well.
   🕒 04:00
9. Remove half of the chicken drumsticks from the pot and place them into the plastic bag with the sauce from step 8. Ensure they are well coated.
   🕒 07:22
10. Add the winter melon seasoned in step 5 to the pot with the remaining chicken drumsticks and broth. Simmer for 10-15 minutes.
    🕒 08:15
11. Once the winter melon is tender, taste and adjust the seasoning with chicken granules (a pinch), salt (a pinch), and black pepper (a pinch). The seasoning should be slightly lighter than that of clear soup.
    🕒 08:57
12. Add 2 tbsp of sesame oil for aroma. The winter melon and chicken drumstick soup is now complete.
    🕒 09:53
13. Arrange the braised chicken, which has been marinating for 30-40 minutes, on a plate. Drizzle with sesame oil as a finishing touch.
    🕒 11:18