Five Spice Pumpkin Drumsticks Stew

I have not been blogging for sometime now, thanks to an elective I took, never thought that it would take up that much time... But anyway, I have been keeping all my photos of those dishes that I made over the last week, so today I will post a few of them once and for all! Check out this pumpkin stew that I made, it's really delicious, especially the gravy, something that is nice about it that is indescribable....


Ingredients: (serves 3)
500g Mini Chicken Drumsticks (about 9)
400g Pumpkin (coarsely chopped)
400g White Button Mushrooms (sliced thickly)
1 tbsp Five Spice Powder
1 tbsp Fermented Black Bean Paste
1 tbsp Salt (more to suit own taste)
2 tbsp Black Pepper Powder
2 tbsp Light Soy Sauce
6 tbsp Vegetable Oil
1 tbsp Brown Sugar
2 stem Spring Onion (coarsely chopped)
3 cloves Garlic (finely chopped)
2 slices Ginger (finely copped)
Water

Method:
1. Marinade the chicken drumsticks with five spice powder, 1 tbsp light soy sauce and 1 tbsp black pepper powder, leave aside.
2. Heat vegetable oil in a wok, parboil the pumpkin chunks until they turn golden brown.
3. Remove pumpkin chunks from oil, pour away excess oil, keeping about 3 tbsp, parboil the drumsticks with this remaining oil, remove from oil when they turn golden brown.

4. In the same wok, stir fry sliced mushrooms, add brown sugar, continue to stir fry for another 1 minute or 2. Stir in garlic and ginger until fragrant. Add in pumpkin and drumsticks at this point, continue to stir fry.

5. Stir in fermented black bean paste, light soy sauce, salt and pepper. Subsequently, stir in pumpkin and drumsticks prepared earlier. Add water to cover at least half of ingredients, stir well and bring to boil. Cover with wok lid and turn to low heat, braise for about 10 to 15 minutes. (You can change to use pot at this point if you want.)

6. Check occasionally to make sure there is always enough water and the gravy does not dry off.

7. Stir in spring onions just before removing from heat. Done. Serve hot. Enjoy!