Source: Coles Magazine August 2015 - Page 21
Ingredients
8 (about 1.2kg) Coles RSPCA approved chicken drumsticks
1/3 cup (80ml) soy sauce
1/3 cup (80ml) honey
1 tablespoon ginger, finely grated
2 garlic cloves, crushed
2 teaspoon sesame oil
1 bunch baby choy sum, halved
1 bunch baby pak choy, cut lengthways
1 long red chilli, seeded, thinly sliced
Toasted sesame seeds, to serve
Steamed jasmine rice, to serve
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| Source Image: taste.com.au |
8 (about 1.2kg) Coles RSPCA approved chicken drumsticks
1/3 cup (80ml) soy sauce
1/3 cup (80ml) honey
1 tablespoon ginger, finely grated
2 garlic cloves, crushed
2 teaspoon sesame oil
1 bunch baby choy sum, halved
1 bunch baby pak choy, cut lengthways
1 long red chilli, seeded, thinly sliced
Toasted sesame seeds, to serve
Steamed jasmine rice, to serve
- Preheat oven to 180C. Cut 2 slashes in each side of the drumsticks. Place in a glass or ceramic bowl. Combine the soy sauce, honey, ginger and garlic in a jug. Pour over the chicken and turn to coat. Set aside for 20 mins to develop the flavours.
- Transfer chicken mixture to a baking tray. Bake, turning occasionally, for 30 mins or until chicken is cooked through and the sauce has reduced and is sticky.
- Meanwhile, heat the sesame oil in a wok over high heat. Stir-fry the choy sum, pak choy and chilli for 1 min or until the greens have just wilted.
- Place the chicken on a serving plate and sprinkle with sesame seeds. Serve with the stir-fried Asian greens and steamed jasmine rice.