Stewed Chicken Drumsticks (Stwed Chikin Drumstiks)

Written By Lucy Pinder on Wednesday, September 9, 2009 | 11:10 PM

5 oz (150oz) chicken drumstick meat
1 tsp.rice wine
3 tbsp oil
5 tsp soy sauce
7 oz (200ml ) high stock

7 tsp. cornstarch (corn flour)
1 tsp. salt, or to taste
1/4 tsp. MSG (Optional)

1. Make the scallion oil by cooking 2 tbsp chopped scallions in 3 tbsp oil until the scallions becomes fragrant. Discard the scallions and set the oil aside.

2. Cut the drumstick meat into 1 1/2 inch chunks.

3. Pour the stock into a wok and stir in the salt , MSG (optional), rice wine, and soy sauce. Bring to a boil and add the chicken pieces, skin side down. Simmer over medium heat, until the sauce has reduced by about 2/3, and the meat becomes tender.

No comments:

Post a Comment