Ingredients:   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 (corn flour) 1 tsp. salt, or to taste 1/4 tsp. MSG (optional)                                Directions:   1.       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.   2.       Cut the drumstick meat into 1 1/2 inch chunks.   3.       Pour the stock into a wok and stir in the salt , MSG (optional), 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.   4.       Stir the cornstarch-water mixture and add to the wok. Cook, stirring, until thickened. Pour the scallion oil over all, and serve.