Honey Ginger Chicken Drumsticks with Chilli Asian Greens

Source: Coles Magazine August 2015 - Page 21

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 8 (about 1.2kg) Coles RSPCA approved chicken drumsticks
 1/3 cup (80ml) soy sauce
 1/3 cup (80ml) honey
 1 tablespoon ginger, finely grated
 2 garlic cloves, crushed
 2 teaspoon sesame oil
 1 bunch baby choy sum, halved
 1 bunch baby pak choy, cut lengthways
 1 long red chilli, seeded, thinly sliced
 Toasted sesame seeds, to serve
 Steamed jasmine rice, to serve

  1. Preheat oven to 180C. Cut 2 slashes in each side of the drumsticks. Place in a glass or ceramic bowl. Combine the soy sauce, honey, ginger and garlic in a jug. Pour over the chicken and turn to coat. Set aside for 20 mins to develop the flavours.
  2. Transfer chicken mixture to a baking tray. Bake, turning occasionally, for 30 mins or until chicken is cooked through and the sauce has reduced and is sticky.
  3. Meanwhile, heat the sesame oil in a wok over high heat. Stir-fry the choy sum, pak choy and chilli for 1 min or until the greens have just wilted.
  4. Place the chicken on a serving plate and sprinkle with sesame seeds. Serve with the stir-fried Asian greens and steamed jasmine rice.

Vic Lic

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