Asian Sticky Drumettes




Winner Winner Chicken Dinner!  Yummy and Fast. 
Salt and Peppered Chicken and Broiled.


Made some Jasmine Rice. 
The Sauce was magic.  After the chicken was cooked, the sauce was simmered, brought to a boil then added cornstarch.

Took the chicken out of the oven, placed in a metal bowl and poured the sauce over the drumettes. 

I let it sit for a while, about 5 minutes to allow the chicken to absorb the sauce. 

Plated the dish with the hot rice on the bottom, chicken placed with a pair of tongs, drizzled the sauce, then garnished with sliced scallions.  Note: You have to use tongs and  and a spoon to drizzle, so that you can avoid putting too much of the strings of ginger and clumps of garlic cloves into your dish. 
Isn't it beautiful? lol


Up-close and Personal!

Asian Sticky Drumettes Sauce

Ingredients (Servings: 2)

  • 10 drumettes
  • Salt and Pepper
  • 2 cups cooked Jasmine Rice
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp Thai chili powder
  • 2 tbsp ginger (* I use Pickled Ginger Strips- look below for details)
  • 5 cloves of garlic and 1/2 tbsp of it's oil (I preserve my garlic in oil. Please read about botulism before attempting to store your garlic in oil)
  • 2 tbsp rice vinegar
  • sliced scallions (separate white from the green)
  • 1/2 tbsp cornstarch

Instructions

  1. In a medium mixing bowl: combine drumettes, salt and pepper. 
  2. You can make your rice during this time to come out at the same time as the chicken.
  3. Preheat the oven to Broil with rack inside. 
  4. On a heated and oil sprayed rack: add chicken.
  5. Cook for 8 to 10 minutes or until done.
  6. Remove chicken and place in medium  mixing bowl (cleaned and preferably metal)
  7. In a small pot: combine the soy sauce, brown sugar, chili powder, ginger, garlic rice vinegar and the white part of the scallions.
  8. Simmer for 5 minutes.
  9. Mix cornstarch with water (2 tbsp of water)
  10. Bring sauce to a boil by increasing the heat.
  11. Once the sauce is boiling add the cornstarch.
  12. Remove from heat.
  13. Pour sauce onto chicken.
  14. Let it sit for 5 minutes.
  15. Then plate the dish (please look at step by step pictures for plating tips) and garnish with the green part of the scallions. 


*Pickled Ginger Strips are sold in Asian markets.  They are ginger cut into julienne (matchsticks) that preserved in water and citric acid.  It taste like ginger in fresh water, NOT Japanese picked ginger for sushi. 

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