Chicken Drumsticks and Onion in Orange Gravy 洋葱锅烧鸡腿

Chicken wings and drumsticks are very cheap in SA. Just to illustrate how cheap they are, well, 12 pieces of chicken wings (include mini drums) only cost SGD1.60! Chicken breast, on the other hand, is relatively expensive and since it is my least favourite part of a chicken, so I'm glad that I could avoid using it in my cooking completely.

Before I sound like some aunty (a Singapore slang used to describe middle-aged housewives) who like to compare prices in the wet market, let me share a chicken drumbstick dish with you that I tried out recently, recipe as below.

Chicken Drumsticks and Onion in Orange Gravy Recipe
(Adapted from Famous Cuisine Magazine, Issue no. 40)

Ingredients:
2 whole chicken drumsticks
1 stem spring onion
5 slices ginger
1/2 no. onion, cut into wedges
2 star anise
400ml water

For the gravy
1/2 no. onion, cut into wedges
Rind from 1 orange, cut into thin strips (You can also remove the rind using a zester)
Juice from half orange

Seasoning:
1 tbs light soy sauce
1 tbs Shaoxing wine
Salt and pepper, to taste

Method:
1) Clean the drumsticks, pat dry with kitchen paper towel, set aside.
2) Heat up 2 tablespoons of oil in a wok, pan-fry the drumsticks until both sides turn golden brown, dish out.
3) In the same wok, saute onion, ginger slices and spring onion until aromatic. Add in chicken drumsticks, water, star anise and seasoning, bring to boil.
4) Cover and simmer for 15-20 minutes. Dish out chicken drumsticks and place on a plate. Discard onion, ginger, spring onion and star anise, keep the gravy and set aside.
5) In a separate wok, heat up 1 tablespoon of oil, saute the onion until aromatic. Add gravy and orange juice, cook until slightly thickened. Add orange rind, cook for one more minute. Pour the gravy on the chicken drumsticks. Serve.