Anyway, I’m happy cooking this dish with drumlets. It is easy to cook yet so tasty and good with rice. I believe it is good also with blanched noodles [wantan noodles or any fresh noodles].
Recipe adapted from Home Cooking Magazine [March 2002] with modifications
Ingredients
[serves 3-4]
9 pieces chicken drumlets [about 500 gm]
1/2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsp 5 spice powder
8 pieces dried mushrooms [soaked and drained]
1 bulb garlic – with skin
1 2-inch piece cinnamon
1 star anise
½ tbsp cooking oil
300 ml water or enough to cover ingredients
Seasoning [combine]
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp sugar
1 tsp dark soy sauce
Salt to taste [I omit]
Dash of sesame oil
[serves 3-4]
9 pieces chicken drumlets [about 500 gm]
1/2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsp 5 spice powder
8 pieces dried mushrooms [soaked and drained]
1 bulb garlic – with skin
1 2-inch piece cinnamon
1 star anise
½ tbsp cooking oil
300 ml water or enough to cover ingredients
Seasoning [combine]
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp sugar
1 tsp dark soy sauce
Salt to taste [I omit]
Dash of sesame oil
- Marinade drumlets with light and dark soy sauce for at least 30 minutes.
- Heat oil in a non-stick wok, pan fry chicken pieces until nicely browned. Push aside.
- Add in the garlic, cinnamon and star anise. Fry until aromatic.
- Add in the mushrooms and stir fry all the ingredients together for a minute. Add in the seasoning. Stir to mix well before adding the water.
- Bring to boil and taste to adjust seasoning.
- Reduce to low heat and simmer for about 20 minutes or until chicken is cooked and gravy slightly reduced.
- Serve hot with rice or over noodles.
I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours
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