2 chicken drumsticks, deboned and cubed.
A.
2-5 garlic cloves, chopped
1/2 green onion, chopped
(use only the green top)
1 tablespoon soy sauce
1 tablespoon cornstarch mixture
1/2 egg
B.
1/4 zucchini, diced
1/2 to 1 celery rib, diced
1/4 yellow onion, cubed
1/2 bell pepper, cubed
C.
1 tablespoon rice wine
2 tablespoons soy sauce
1 tablespoon sugar
Debone drumsticks and cut into cubes. Mix all
ingredients in section A
and allow to marinate. Add 2 tables spoons oil in wok.
Into the wok, add
chopoped garlic, green onion and all ingredients in
section (C); then stir fry.
Add chicken cubes, vegetables and 2 tablespoons
water to the wok; stir fry well.
Add cornstarch to make gravy. (Use 2 teaspoons of
cornstarch and 3 tablespoons water or mix cornstarch and water until
you create a gravy thickness to your liking.) Once you have the gravy
thickness you want,
remove from heat and serve.
(Note: you may adjust the amount of vegetables to your own taste.)
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