1. Wash the drumsticks, remove the bones, and remove the skin. Cut the chicken into small pieces. Add a spoonful of starch, a few drops of white wine, a spoonful of salt, and a spoonful of soy sauce.
2. Wash and shred the onion.
3. Bring water to a boil in a small pot, add finger rice cakes and cook until soft, remove and set aside.
4. Pour an appropriate amount of peanut oil into the pot. After the oil is hot, pour in the onion and stir fragrant.
5. When the onions are slightly browned, pour in the chicken and stir fry.
6. Stir-fry the chicken until the color changes, pour in the soft-boiled finger rice cakes, add three spoons of black pepper sauce, one spoon of soy sauce, one spoon of oil, one spoon of salt, and a large bowl of water to stir and stir evenly.
7. Simmer on low heat, turning occasionally in the middle to prevent the rice cakes from sticking to the pot. Cook for about 5 minutes, until the soup is thick and ready to be out of the pot.
Tips:Stir fried rice cakes from time to time to avoid sticking to the pan.
