Soy Ginger And Garlic Drumsticks Recipes

Steps:

• In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
• Mix in the chicken drumsticks.
• Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
• Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
• Remove from the pan and pour in the marinade.
• Bring to a boil and stir, until the marinade is thick and resembles a sauce.
• Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
• Garnish with sesame seeds and spring onions.
• Enjoy!

Steps:

• I used a mixture of drumsticks and wings but think the drumsticks work a lot better for this recipe. Mix the soy sauce, sesame oil, finely chopped garlic, grated ginger, sugar and mirin together and pour over the chicken. Leave the chicken to marinate in the fridge for a few hours or even overnight. Preheat your oven to 200C. Take the chicken out of the marinade (pour it into a small saucepan for later) and place on a wire rack on a baking tray. Bake the drumsticks for 35 minutes, turning halfway through. While the chicken is baking bring the marinade to the boil and simmer until it has reduced by over half and has a syrup-y consistency. Take the drumsticks out of the oven and place on a baking tray - because the glaze is sticky it's best to cover the tray with foil to avoid any washing up issues later! Spoon the reduced marinade over the chicken. Put the chicken back in the oven and after 5 minutes spoon some more of the marinade over the drumsticks. Return to the oven for another 5 minutes. Once the chicken is cooked, insert a skewer to the fattest part to make sure the juices run clear so you know the chicken is fully cooked. This is such an easy recipe and so good for BBQs, picnics and parties. If you're planning on eating them cold you can make them well in advance!

Steps:

• Preheat oven to 180°C.
• In a large baking dish, combine the stock with the remaining ingredients and marinate for 30 minutes or more if time allows.
• Bake uncovered for 1 hour, turning chicken once or twice, or until chicken is cooked through.
• Serve on a bed of steamed rice or mashed potatoes, and spoon any remaining sauce from pan over the top.
• Garnish with chopped sprng onions or chives, if desired.

Steps:

• In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
• In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
• Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).