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Saturday 13 April 2013

Baked Chicken Drumstick (Asian Style)

What to eat?  What to cook for dinner?  This is the common question frequently run into my head everyday.  As being the cook for the family, I am sure some of you might have to think ahead the menu to prepare for that day.  And most headache one is, if a member of the family is one picky of certain food, or if another member having cough or cold, we have to avoid deep fry food, or and so go on and on....

I think the easier way for me is Baked Chicken!

Baked Chicken Drumstick (Asian Style)
Recipe inspired from Greedy Gourmet 

olive oil, to drizzle
10 chicken drumsticks 
sea salt & black pepper to rub on the chicken

Glaze Sauce
6 tbsp honey
3 tbsp fish sauce   (I add only 2 tbsp)
1½ tbsp light soy sauce
 lemon lemons  (I only use 1 lemon)
3 tbsp rice wine vinegar 
1½ tbsp sesame oil
some whole shallots (optional)

Preheat the oven to 140°C.
Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil, cover with foil and bake in the oven for 40 minutes.

Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined.
Take the chicken out of the oven and increase the temperature to 180°C.
Pour over the glaze and coat each drumstick.  (You may add in the whole shallots or garlic if you wish).
Return the chicken to the oven and bake for another 20 minutes, turning several times, until the chicken is tender and nicely glazed.
Let the chicken rest for a few minutes before serving. 

At first I wasn't really sure whether this Asian style baked chicken would taste good because right after I have prepared the mix glaze sauce and give it a sip taste.....oh....very the 'soya sauce taste' but nevertheless just give it a go....

I served this Baked Chicken Drumsticks with steamed rice and baked tomatoes.

One picky member of my family, keep saying this chicken is very delicious for almost ten times!
"Ho chiak"