INGREDIENTS

• 1.5 Lb of chicken drum sticks
• 1 Tablespoon soy sauce
• 1/4 Teaspoon of white pepper
• 1/4 Teaspoon of salt
• 1 Egg
• 2 Tablespoon of Corn starch
• 5 Tablespoon of vegetable oil
• 1/2 Teaspoon Minced Garlic
• 8 Slices of Ginger
• 1 Cup of Red onions
• 1 Cup of chopped green onions
• 2 Tablespoon Cooking Sherry Wine
• 1 Tablespoon of Sesame Seed Oil
• 1 Tablespoon Lee Kum Kee Chili Bean Sauce (TOBAN DJAN)
• 1 Teaspoon Lee Kum Kee Sweet Bean Sauce
• 2 Tablespoon of Oyster Sauce
• 2 Teaspoon of brown sugar
• 1 Cup of water
• 3 Pieces of Pickled Whole Red Chili (Optional)

DIRECTIONS:

STEP 1 – SEASONING THE CHICKEN DRUMSTICKS

• Take the chicken drumsticks and chop them up into pieces and put it into a bowl with soy sauce, white pepper, salt, egg, corn starch and 1 Tablespoon of vegetable oil

STEP 2 – COOK THE CHICKEN

• Add 4 Tablespoon of cooking oil to the wok and add the chicken
• Brown up the chicken and then add minced garlic, slice ginger and red onions, cooking sherry wine, sesame seed oil, chili bean sauce, sweet bean sauce, oyster sauce, brown sugar, 1 cup of water and them stir everything together evenly.
• Next add a cover on top of the wok and let it cook for 15 minutes
• After the 15 minutes, add the chopped green onions. If there is too much water in the sauce or if it looks runny, cook and stir the chicken longer in the wok to evaporate some of the water from the sauce or add corn starch to thicken the sauce