4 pieces Chicken drum stick
1 tsp Salt
1/4 tps Pepper
1/2 tsp Sugar
1/2 cup White wine
2 cup Chicken broth
1 Egg yolk
1 cup Cream
3.5 Oz Carrot (cut to 1 inch long pieces)
4 small Potato
8 Fresh mushroom
Oil
1 tbsp butter

1. Heat oil, cook chicken to lightly golden brown.  Add white wine, and chicken broth.  Cover and cook at medium heat for 20 minutes.
2. Mean while, cut carrots to 1 inch in length and then divide each piece into 4-6 pieces.  Peel potato and cut into 1/2.  Remove stark of mushroom.  Wash and set aside.
3. Heat 1 tbsp butter, add 1tsp sugar, a pinch of salt and pepper, 1 cup of chicken broth, and carrots.   Cook for 7-8 minutes until softened.  Then add potato and cook till potato softened.  Remove and place on plate.
4. Stir fry mushroom with 1 tbsp of butter.   Add a pinch of salt and pepper, 1 tbsp white wine, and cook for 4-5 minutes.   Remove and place on plate with potato & carrots.
5. Remove chicken out of pan and and using the same pan, egg yolk and cream and mix well.  Place chicken back into pan and cook for 2-3 minutes.
6. Add chicken pieces to plate of, carrots, potato, mushroom, and pour some creamy egg sauce on top.  Serve...

From : www.biteofasia.com