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
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.