CHINESE CHICKEN

My mum used to make this when we were kids and because we grew up in a household where Italian food was generally on the menu, we used to think this chicken was so exotic and a big treat.  I make it for my kids now and they love it. Sometimes I’ll steam white rice to have with it as there’s lots of juice left over in the baking dish after these legs are cooked and you don’t want to waste it!  So it goes -steamed rice, chicken drumsticks then spoon the sauce over and sprinkle with sliced green shallots and sesame seeds…….delicious. OR you can serve them with hokkien noodles stir fried in that left over sauce from the pan – which is the way my kids like it best.  Sometimes I throw some vegetables into the stir fry as well. So then it’s noodle stir fry, chicken drumsticks, sliced green shallots and sesame seeds……also delicious!! Give this a go – it’ll become one of your mid week favourites I bet….

INGREDIENTS

10 chicken drumsticks (about 1.2 kg – could be wings too!)

Marinade

1/4 cup soy sauce

2 cloves garlic (crushed)

1 tsp crushed ginger

1 tsp chilli past (the addition of chilli may be too hot for some kids – so just halve the amount or leave it out)

1/4 cup brown sugar

2 tbsp honey

1/4 cup dry white wine or sherry

4 tbsp olive oil

 

Sliced Shallots and Sesame Seeds to sprinkle

White rice or hokkien noodles to serve

METHOD

Place the chicken into a shallow baking tray so each drumstick is lying flat on the bottom.  In a bowl mix together all the marinade ingredients and then pour over chicken. Bake for about 40 minutes, turning chicken over and basting with the marinade a few times during the cook.

Serve hot with steamed rice or hokkien noodles and don’t forget to sprinkle with shallots and sesame seeds!

YUMMY.

Mars XX

mm

Marie Patane

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