Ingredients
1/4 cup of olive oil
1 medium onion (sliced)
2 cloves of garlic (crushed)
8 large chicken drumsticks
1/2 cup of soy sauce
1/2 cup of white vinegar
2.5 cups of chicken stock
1 teasppon of brown sugar
1 teasppon of paprika
5 bay leaves
2 tablespoons of cornflour
3 tablespoons of cold water
Steamed rice for serving
Method
1. Heat 2 tablespoons of oil in a saucepan over a medium to high heat. Add the garlic and onion and cook for one to two minutes, or until the onion has softened slightly.
2. Add the chicken to the pan and cook for two to three minutes, turning regularly to brown the chicken all over.
3. Add the soy sauce, vinegar, chicken stock, brown sugar, paprika and bay leaves to the pan. Bring to the boil then reduce to a simmer or 20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pan. Heat the remaining oil in a large frying pan over a high heat. Add the chicken and fry on all sides until golden brown. Set the chicken aside and keep it warm while you finish preparing the sauce.
5. Stir the cornflour into the water, then stir in to the sauce in the original saucepan. Simmer for 10 minutes, then return the chicken to the sauce, stirring to coat all of the pieces.
6. Serve with the steamed rice.
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