DIRECTIONS

Heat half the peanut oil in a hot wok until the surface seems to shimmer slightly. Toss drumsticks in flour to coat, shaking off any excess. Add half the drumsticks to the hot oil, and seer for 1 minute each side. Remove drumsticks and drain on kitchen paper. Discard oil and wipe wok clean. Repeat with remaining oil and drumsticks, then wipe wok clean again.

To make the black bean and chilli sauce, combine soy sauce, sugar, vinegar and sesame oil in a small bowl and set aside. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add halved chillies and cook for 30 seconds each side to blister and slightly blacken. Remove with tongs and drain on kitchen paper. Reserve oil in wok. Add onion, ginger, garlic, sliced chilli and black beans to hot oil in wok and stir-fry for 2 minutes, stirring regularly to make sure the black beans don’t burn otherwise they will be bitter. Add wine or sherry and cook for 1 minute. Add soy sauce mixture to wok and stir-fry for 30 seconds.

Return drumsticks to wok and toss to coat in sauce for 1 minute. Add stock or water, covering with a lid, bring to the boil, then immediately reduce heat to a gentle simmer. Braise the chicken for 15 minutes or until cooked through. Remove from the heat, then add capsicum and vinegar to wok and toss to combine. Serve immediately, garnished with blistered chillies.