Wok-Stewed Chicken

When the Swallow was younger, chicken was a delicacy served only on special occasions.  The Swallow remembers times when almost everyone (the Swallow did anyway!) would look at the juicy and succulent drumsticks, wondering who would be the special two to get them.

Nowadays, chicken is a common dish on the dining table, and chicken parts can be easily found in the fresh in the markets, or both fresh and frozen section of the supermarkets.

If you love chicken drumsticks....

Wok-Stewed Chicken

WOK-STEWED CHICKEN (serves 4)

Ingredients

• 1 kg chicken drumsticks
• 3 tbsp light soya sauce
• 1 tbsp dark soya sauce
• 1 tsp cornflour
• dash of white pepper
• 1 tbsp oil
• 1 piece cinnamon stick, about 2 inches long
• 1 cup water
• 1 tsp Worcestershire sauce
• 1 large onion, sliced into rings, divide into 2 portions
• 1 tsp sugar

Method

1. Rinse chicken drumsticks and pat dry with kitchen towels.
2. Marinate with light soya sauce, dark soya sauce, cornflour and pepper for 30 minutes.
3. Heat oil on medium heat in a wok.  Add cinnamon stick and 1 portion of onion slices, and fry them until fragrant.
4. Remove the chicken drumsticks from the marinade and slide them into the onion mixture. Set marinade aside for later use. Keep frying for about 5 minutes.
5. Add water to the marinade. Mix well and pour this diluted marinade onto the chicken to make a sauce.. Bring the sauce to a boil, then lower the heat and leave to simmer over a slow fire for about 20 minutes. Turn chicken drumsticks occasionally. When cooked, remove the chicken drumsticks and plate them.
6. Add Worcestershire sauce and remaining onion slices to the sauce mixture, and bring it back to a boil. Cook until the onion slices are transparent.
7. Season with sugar.
8. Dish out the onion and sauce over the chicken drumsticks.  Serve hot.