Stewed Chicken Drumsticks

5 oz (150oz) chicken drumstick meat 1 tsp. rice wine
3 tbsp scallion oil 5 tsp. soy sauce
7 oz (200ml ) high stock 7 tsp. cornstarch (cornflour)
1 tsp. salt, or to taste

Make the scallion oil by cooking 2 tbsp chopped scallions in 3 tbsp oil until the scallions becomes fragrant. Discard the scallions and set the oil aside.
Cut the drumstick meat into 1 1/2 inch chunks.
Pour the stock into a wok and stir in the salt , rice wine, and soy sauce. Bring to a boil and add the chicken pieces, skin side down. Simmer over medium heat, until the sauce has reduced by about 2/3, and the meat becomes tender.
Stir the cornstarch-water mixture and add to the wok. Cook, stirring, until thickened. Pour the scallion oil over all, and serve.