1 teaspoon vegetable oil
1 cup peeled and diced onion
1 (10 ounce) whole chicken
1 cup cooked, cubed cooked rice
1/4 cup chopped garlic
1/4 cup chopped green onions
Heat oil in large skillet over medium heat. Saute onion and garlic until golden brown. Stir chicken in pan until golden brown, about 15 minutes.
Remove chicken from pan and set aside.
Heat oil in medium skillet over medium heat. Saute onion and garlic in pan for about 5 minutes.
Add chicken to pan; heat slowly over low heat for 5 minutes, stirring occasionally, to prevent sticking. Stir chicken into drippings and toss to coat. Add garlic mixture and green onions. Cook for about 3 minutes. Discard garlic. Adjust herbs and liquid to taste.
Flatten chicken! Remove all but a few thin strips from exterior of drum.
Dredge chicken in flour and place drumsticks in bottom of large pot. Pour water in pot and add 2 cups chicken stock. Bring to a boil over medium heat.
Cover pot and cook, stirring occasionally, for 1/2 to 3 minutes, or until drumsticks are golden brown and juices run clear.
In a small bowl, mix chicken broth, 1/4 cup milk, 1/4 cup flour, 3 tablespoons lemon juice, and 3 tablespoons all-purpose flour. Place drumsticks in pot and heat over high heat for about 10 minutes.
Stir in chicken stock and cook for about 5 minutes, or until chicken is cooked through and juices are at desired consistency.
Return drumsticks to pot. Stir in rice and stir the garlic mixture until well blended. Bring to a boil, stirring occasionally, and reduce heat to medium.
Place drumsticks into pot and cook over medium heat for about 15 minutes, or until rice is tender and chicken is cooked through and juices are clear.