Ingredients:
10 chicken drumettes (skin attached), cleaned and pat-dry
Ginger Hoisin Marinade:
2-inch ginger, peeled and minced
1 clove garlic, peeled and minced
3 tablespoons Hoisin sauce
1/2 tablespoon chili sauce (optional)
1/2 tablespoon Maggi soy sauce or light soy sauce
1/2 tablespoon honey or sugar
1/2 tablespoon water
1 clove garlic, peeled and minced
3 tablespoons Hoisin sauce
1/2 tablespoon chili sauce (optional)
1/2 tablespoon Maggi soy sauce or light soy sauce
1/2 tablespoon honey or sugar
1/2 tablespoon water
Method:
Using a pair of scissors or knife, cut the skin and tendons around the base of each drumette. Peel, scrape and push the meat down to the thick end, from top to bottom making into a ball of lollipop shape. Cut off knuckle end with scissors or knife. Repeat with remaining chicken drumettes.
In a bowl, prepare the Marinade ingredients. Add in the chicken drumettes, coat well and marinade for at least 1 hour, best overnight.
Preheat oven to 350°F. Arrange the chicken on the wire rack set over a sheet pan. Bake until the chicken is browned and completely cooked through, for 35 minutes.
Serve with or without dipping sauce of your choice.
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