2 tablespoons butter
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 onion, sliced into rings
2 carrots, cut into 1 inch slices
2 small bok choy
1 1/2 pounds chicken drumettes, fully cooked
In a medium skillet, warm butter over medium-high heat. Saute onions and carrots in butter. Stir in chicken drumettes. Cook, stirring occasionally, until chicken drumettes are browned and crisp. Drain chicken drumettes and reserve.
In a small bowl, mix flour, baking powder, baking soda and salt. Stir flour mixture into chicken drumettes, adjusting seasoning as desired. Sprinkle over chicken drumettes and cook for 5 minutes.
Pour 1/2 cup water into a small bowl and add remaining water and crumbled horseradish. Run an electric handkerchief over the chicken drumettes, and place drumettes in shallow baking dish.
Bake uncovered for 20 to 25 minutes in the preheated oven.