Free Food Recipes

Ingredients

• 1 small onion
• 3 stalks spring onion
• 10 chicken drumsticks
• 3 slices root ginger
• 52 ml (3 1/2 tablespoons) lard or vegetable oil
• 5 ml (1 teaspoon) curry powder
• 7 ml (1/2 tablespoon) salt
• 45 ml (3 tablespoons) tomato puree
• 30 ml (2 tablespoons) dry sherry
• 10 ml (2 teaspoons) sugar
• 90 ml (6 tablespoons) chicken stock
• 15 ml (1 tablespoon) corn flour blended in 45 ml (3 tablespoons) water

Serve 10

** Free Food Recipes **

Method:

1. Chop the onion into small pieces. Tie knots in the spring onions (for easy removal). Place the drumsticks in a pan of boiling water to blanch for 3 minutes, then drain.

2. Transfer to a heatproof dish, add the ginger, spring onions and 250 ml (1/2 pint) water. Put the dish into a steamer and steam for 1 hour.

3. Take the drumsticks out individually and remove the bones, leaving the drumsticks as intact as possible. Put them back into the steamer for a further hour.

4. Meanwhile heat 37 ml (2 1/2 tablespoons) lard in a frying pan. Add the onion to stir-fry for 1 minute, then add the curry and stir-fry it with the onion for 1 minute more. Add the salt, tomato puree sherry, sugar and stock (from the basin in which the drumsticks were steamed). Stir them over a high heat into a consistent mixture.

5. Finally, add the remaining 15 ml (1 tablespoon) lard and the com flour and mix until the sauce thickens. Serve on a round dish with the drumsticks radiating from the centre and, the thick red sauce poured evenly over them.