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1.5kg (3.3. lb) chicken drumsticks
1 tbsp vegetable oil
3 garlic cloves, finely chopped
1 large mild red chilli, sliced
1/3 cup spring onion, sliced into small batons
¼ cup Chinese Chinkiang black vinegar*
2 tbsp soy sauce
1 tbsp sugar
1 small cucumber, cut into bite-sized pieces
roughly chopped coriander, to serve
Marinade:
2 tbsp dark sweet soy sauce
1 tbsp light soy sauce
3 tbsp honey
1 tbsp Chinese Shaoxing cooking wine
2 tsp finely grated ginger
Preheat oven to 180°C/350°F.
Prepare the drumsticks by making 3-4 deep cuts into the meaty part of each piece. Place the chicken in a large bowl and add the marinade ingredients. Mix until well combined.
Line a baking tray with foil. Place the chicken pieces onto the foil in one layer. Pour over any marinade left in the bowl. Roast for 1 hour or until dark golden brown and just cooked through.
Just before the chicken drumsticks are ready, heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the garlic, chilli and spring onion and stir-fry for a minute. Then add the vinegar, soy sauce and sugar. Simmer for 2-3 minutes.
Remove the drumsticks from the oven and transfer them into the pan with the sauce. Toss until well coated and simmer for another 3-4 minutes or until the sauce has thickened slightly and the chicken is sticky and glossy. Transfer to a serving bowl. Scatter over the cucumber and coriander.
– If you can’t find Chinese Chinkiang black vinegar you can substitute a mixture of half each white and balsamic vinegars.
Fantastic flavours in Twice Cooked Soy Sauce Chicken
This recipe is easy to follow and the steps where layers of flavours are
added to the chicken gives an amazing zing and richness to the humble Chicken drumstick.
Awesome accompaniment to chicken rice
Family loves this!!