Five Spice Wok Roasted drumsticks

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Have you done wok roasting?

Or so it was called.The process looked like braising.Nonetheless it is one of my favorite way to cook Chinese inspired non-stir fry dishes.

We are back into the routine. And i have to say,i am ready for it. Crazyness has yet to catch up.I am trying to stick with the new strategy.I am cooking dinner way before the dinner time. It has many advantages.Best is ,i don’t have to deal with evening stress of cooking dinner,getting cranky kids to listen to me,homework and all those routine fun stuff.

We had playdate planned yesterday with one of our friend,followed by gymnastics.It meant that we will be out from the home half of the day.So i wanted to finish cooking before we leave and it had to be easy without being a crock-pot meal.

Five Spice Roasted drumsticks|handfulofjoy.com

I love wok roasting.It is not only easy.Chicken gets seasoned so well during the cooking and does not dry out.You basically char the meat(suitable for drumsticks and whole chicken) at high heat in the wok on both side.Then add the Chinese infused braising liquid and let it cook until meat is cooked and sauce is reduced like a thick dipping sauce.You do not need to marinade the meat,since it will get the flavor from the liquid as it cooks but i went ahead and did it for little bit.

I would recommend using Shao-Shing rice wine.I don’t prefer ‘cooking’ wine  but in this case i used that instead of actual wine.I just don’t wanted the open bottle sitting in my fridge that i can’t use it in any other way.Here is how.{Pictures are scarce,i was rushed.}