This is one of the recipes I keep for those lazy days or when I'm kinda sick of having rice for dinner so I will make this and a salad to accompany it. The problem is that every time I make it, it tastes slightly different because I can't remember what I put in it the previous time. Basically, the sauce is a combination of many different kinds of sauces I have in my kitchen. That said, what I'm going to write down is simply a rough recipe. Go ahead and try it and let me know what you think.
INGREDIENTS:
For about 4 drumsticks
2 Tsp oil
1 tsp five spice
1 tsp each of oyster, worstershire, and terriyaki sauces
1 Tsp hoisin sauce
1.5 tsp sambal oelek (more if you like heat in your food)
1 tsp jam of any kind (I like raspberry)
1 Tsp tarmarind concentrate (found at any Asian grocery store)
2 Tsp chicken stock
1 clove garlic
1 tsp finely minced ginger
Toasted sesame seedsMETHOD:
Preheat the oven to 400°F. Line a baking sheet with aluminum/aluminium foil (unless you absolutely love washing it afterward). Coat the drumstick with the mixture of oil and five spice powder and place them on the sheet. Bake for about 35-40 min, flip the drumsticks half way through.
Meanwhile, blend the rest of the ingredients and cook over low-medium heat until the sauce thickens. If you have too much to worry about, just mix the ingredients together and skip the cooking part altogether. The downside is that garlic burns very easily so you should be careful.
When the chicken is cooked, remove from the sheet, discard the juice. Line the sheet with aluminum foil once again. Arrange the cooked chicken, and brush with the sauce. Broil for about 5-8 minutes till the skin is crispy. Turn twice and add more sauce if necessary.
Remove the chicken drumsticks, toss them in the sauce before rolling over the sesame seeds. Enjoy!
