Oyster Sauce Chicken

Serves 4

Ingredients:

1-1/2 tablespoons oil
8 chicken drumsticks, thighs, or a mixture of both
1/3 cup chicken broth
3 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons Chinese rice wine or dry sherry
1/2 teaspoon sugar
2 cloves garlic, peeled and flattened
2 slices fresh ginger, flattened
1 teaspoon cornstarch
1 teaspoon water
1/2 teaspoon sesame oil
minced scallions or cilantro (garnish)

Directions:

Heat oil in a wok or large skillet. Add chicken (in batches if
necessary) and brown
well on all sides. Meanwhile, combine remaining ingredients in a Dutch
oven or
flameproof casserole and bring to a boil over high heat.

Transfer chicken to the casserole with a slotted spoon, draining
excess oil. Turn
to coat with sauce. Reduce heat to low and simmer, covered, about 45
minutes
until chicken is tender and cooked through. Remove and discard garlic
and ginger
pieces.

Dissolve cornstarch in water and add to the sauce. Cook, stirring,
until slightly
thickened. Stir in sesame oil just before removing from heat. Serve
garnished with
minced scallions or cilantro.