This recipe is based on an old Indonesian dish known as “Ajam berkuah jerik manis dan soya”. A true stir-fry, it does however take some time in the cooking stage, as you have to make sure the chicken drumsticks are cooked through.
|Vegetable oil||3 tbspns|
|Onion, chopped||1 large|
|Garlic, chopped fine||1 clove|
|Chilli paste||1 tspn|
|Orange juice (no pulp)||5 tbspns|
|Lemon juice||2 tbspns|
|Chicken dipping sauce||4 tbspns|
|Palm sugar||1 tbspn|
|Corn flour||2 tspns|
Rub the chicken drumsticks lightly with salt. Heat the oil in the wok and add the onion and fry until transparent. Add chicken and stir-fry for eight minutes. Now add garlic and chilli pastes and add the orange and lemon juice, chicken dipping sauce and five tablespoons boiling water.
Stir and add the palm sugar then bring to the boil and simmer for three minutes.
Mix the corn flour with two tablespoons of cold water then add to the liquid in the wok, stirring thoroughly as it thickens. Make sure you move all the drumsticks through the thickening sauce and simmer for another two minutes.
Arrange the drumsticks on a warm serving dish and pour the sauce over them and serve immediately.