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