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1
In a bowl, mix kecap manis, soy sauce, brown sugar and water to form a sauce.
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2
Set aside.
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3
Heat a wok or deep pan over high heat with the oil.
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4
Add chicken pieces into the wok and cook for about 1 minute on each side.
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5
Remove chicken from the wok and set aside.
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6
If there is too much grease in the wok, remove some, leaving about 1 tablespoon behind.
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7
On medium high heat, toast Chinese cinnamon, cloves, star anise and garlic cloves for about 1 minute until it becomes fragrant.
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8
Pour in the sauce mixture and bring to a boil.
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9
Carefully add the browned chicken drumsticks and mushrooms.
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10
The braising sauce should come at least halfway up the ingredients in the pan.
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11
Once boiling, cover pan and reduce to a simmer for 25 minutes, turning the drumsticks once midway to ensure even colouring.
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12
When chicken is fully cooked and tender, remove it from the braising liquid.
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13
Turn heat up to high and bring to a rapid boil to reduce the liquid.
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14
I left mine on for about 4-5 minutes.
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15
Be careful to ensure sauce doesnt burn due to high sugar content.
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16
When sauce is thickened and reduced to your preference, pour it over chicken drumsticks and serve with rice and a simple vegetable side.
