Sunday, August 26, 2012

Drumsticks with Caramelized Onions

This is a simple dish that is so much more than the sum of its parts. I could not stop eating the caramelized onion and I'm not usually a big onion fan. I only cooked 2 drumsticks, but kept everything else the same. I might use a larger onion and make a bit more sauce if making the full recipe.

Two years ago: Braided Brie and Pear Bread

Drumsticks with Caramelized Onions (from The Breath of a Wok)

1 tbsp vegetable oil
2 tbsp thinly sliced garlic
1 tbsp finely shredded ginger
1 small onion, halved and thinly sliced
3/4 tsp salt
1/4 tsp ground white pepper
8 chicken drumsticks
1/3 cup finely shredded scallions
2 tbsp oyster sauce
1/2 tsp sesame oil

1. Heat a 14" flat-bottomed work over high heat. Swirl in vegetable oil, add garlic and ginger, and stir-fry 10 seconds.
2. Add onion, 1/2 tsp of salt, and the pepper. Stir-fry on medium heat 3 - 4 minutes or until golden. Transfer to a plate.
3. Add drumsticks, spreading them evenly and pan-fry 20 - 25 minutes over medium heat, turning drumsticks until well-browned and chicken is cooked through.
4. Add cooked onions and remaining 1/4 tsp salt. Stir.
5. Add scallions, oyster sauce, and sesame oil, stirring over low heat until well combined.

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