Dorowot - chicken wot Ethiopian style

 2.5 kg chopped onion

About 18 to 20 chicken drumsticks 

100 gm berbere

7 tbsp Ethiopian spiced butter 

salt

Add one cup water to chopped onion. Cook until onion is see-through. Add berbere. Stir well. Cook for 10 minutes.  Add butter. Cook another half hour till onion is disintegrated.

Add drumsticks. Cook on low heat for an hour until wot is reduced. Add hard boiled eggs when ready to serve. 

Hainanese Chicken Rice

for two people:

4 chicken thighs, rubbed in salt

1/2 onion

1 shot-glass sized ginger root

peanuts, salted

cucumber, peeled and scored with a fork

2 hard boiled eggs

For the sauce:

1 spicy red chilli

1 paprika

2 cloves garlic

1/2 shot-glass sized ginger root

vinegar

sugar

salt

Bake the chicken thighs with the skin side up in oven at 200°C for around 45 min (until crispy).

Cut the ginger and 1/2 onion into wedges and place them into rice when boiling it.

Blend all ingrediens for the sauce, adding vinegar, sugar and salt to taste.