oz (150oz) chicken drumstick meat
5 tsp. soy sauce
7 oz (200ml ) high stock
cornstarch (corn flour)
1 tsp. salt, or to taste
1/4 tsp. MSG (optional)
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
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
4. Stir the cornstarch-water mixture and
add to the wok. Cook, stirring, until
thickened. Pour the scallion oil over
all, and serve.
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