1 tablespoon vegetable oil
1 small onion, quartered
1 medium head cabbage - chopped
1 medium head cabbage - chopped
4 skinless, boneless chicken breast halves
1 medium head cabbage - chopped
1 medium head cauliflower, chopped
1 medium head cauliflower, chopped
1 medium head green bell pepper, chopped
1 medium head red bell pepper, chopped
1 medium head white onion, chopped
1 medium head green bell pepper, chopped
1 medium head yellow bell pepper, chopped
2 tablespoons oyster sauce
1/2 cup diced celery
1 cup diced celery
2 tablespoons chopped green bell pepper
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 pound frozen drumsticks
1/2 pound frozen drumsticks
1/4 cup chopped celery
1 tablespoon chopped green bell pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
Melt the vegetable oil in a large skillet over medium heat. Saute onion and cabbage in oil for 2 minutes. Reduce heat to medium, and add chicken and cauliflower. Saute for 2 minutes. Remove from heat, and stir in celery, bell pepper and white onion. Pour over chicken. Sprinkle with oyster sauce, and sprinkle with celery leaves. Sprinkle with parsley, basil and garlic. Microwave uncovered chicken breasts in a 400 degree F (200 degree C) oven for 20 minutes, or until chicken is no longer pink and juices run clear.
Return chicken to pan and add 1/2 cup of water. Cover pot, and simmer for 30 minutes. Remove from heat, reduce heat to low, and allow to cool to room temperature.
Remove drumsticks and drumsticks from pan, and thaw over cold water. Remove drumsticks and drumsticks from pan, and place in a separate deep skillet.
Place drumsticks in cast iron skillet and cook over medium heat until lightly browned. Drain grease and brown drumsticks.
Place celery leaf in a small bowl and brush drumsticks with olive oil. Spoon celery mixture on drumsticks.
Return drumsticks to pan on charcoal. Cool drumsticks for a few minutes, then remove drumsticks. They should be warm and crisp.
Return drumsticks to pan, and cook for 5 minutes on each side. Remove drumsticks and drumsticks, and continue cooking until tender (about 15 minutes for drumsticks). Spoon celery mixture over drumsticks.