Cousin Sylvia's drumsticks with caramelized onions from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • chawkins on July 16, 2014

    The taste is good but I'm not happy with the cooking method. You're supposed to pan-fried the drumsticks after cooking the garlic, ginger and onion without cleaning the pan, but unfortunately the chicken stuck to the pan badly resulting in a nasty cleaning job. You probably can achieve the same taste profile by braising with a little water.

  • amraub on August 24, 2012

    I was pleasantly surprised by how much I enjoyed this dish. I'm trying to clean out the freezer in preparation for a move and found some drumsticks buried in the back. This dish looked perfect as it uses primarily pantry ingredients. The chicken came out great, but the star of the dish for me were the onions. I gave them a bit of extra time for a little bit more caramelization. Will make again, even when not in the middle of a freezer clean-out.

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