Thursday, April 25, 2013
I’m such a lucky Mom because my kids love vegetables, especially my Son. I can basically serve all veggies every single meal and he’ll be a happy camper. You know how pediatricians like to ask what do your kids like to eat. I was asked that question on my Son’s last check up. After I listed out the food that my Son likes, the pediatrician made a comment that my Son is a “natural vegetarian!” Is there such a term for veggie lovers? I think the Doctor made this term up. Anyway, I’m not complaining at all. It’s better this way, rather than imagining myself chasing my Son around the house to feed him vegetables. (That would be a funny picture! ha...)
However, since the rest of the family are not “natural vegetarians”, we crave for meat quite often. White meat, red meat, seafood, we eat everything. But in order for my Son to get some meat intake without a fuzz, these Sweet and Savory Asian Chicken Drumsticks always do the trick.
If you give this recipe a try, I’m sure it will be your family’s favorites as well. Besides, they are super simple to prepare. With this recipe, you’ll get tender, flavorful, and juicy meat every single time; and as the title suggested, these drumsticks are sweet and savory at the same time.
Ready to get into the kitchen with me? Come on over! Oh, just one more thing before we head into the kitchen. Remember I made this Orange Marmalade with Meyer Lemon a while ago? I promised to share a Sweet and Savory Chicken Drumstick recipe using this marmalade as a marinade. And here it is. I know, it’s been a while, but I figured better late than never, right? If you need the Orange Marmalade recipe, please click here.
So, here we go. First, we need to get the marinade ingredients ready. There are Fish Sauce, Orange Marmalade, Green Onion, Brown Sugar, Meyer Lemon, Soy Sauce, Ginger, Garlic, Shallots, Sesame oil, Chicken Bouillon, Peprika, Red Pepper Flakes and White Pepper.
Next, the hardest step, dump everything into a large freezer safe ziploc bag and mix them well! Phew…I’m glad we get this step done and over with.
Next, add the drumsticks into the ziploc bag. Squeeze out as much air as possible and seal the bag. Move the drumsticks around so everyone is coated with the marinade.
I keep my ziploc bag of drumsticks in a plastic container (to prevent leakage) and keep it in the fridge to marinade overnight. When ready to cook, preheat the oven and line a baking sheet with foil. Place the drumsticks in alternate directions with a little bit space between each one for even cooking.
Another important step, don’t throw away the marinade. Simply pour it into a small sauce pan and cook it on low heat until the liquid reduced by half. We use this as a glaze and brush it on the drumsticks at the last 5 minute of roasting.
And here they are. Sprinkle on some sesame seeds and you’re all set. I usually serve these Sweet and Savory Asian Chicken Drumsticks with brown rice and steam vegetables. They are also great with pan fried noodles or noodle soup.
I hope you enjoy today’s recipe and will give these Sweet and Savory Asian Chicken Drumsticks a try soon. You won’t be disappointed, I promise.
P.S. Not sure if you've noticed, I've added the "Pin it" button/function on my blog. So, whenever you roll your mouse over to the picture on a post, the "Pin it" button will appear on the upper left hand corner of the picture. Simply click on it and it'll lead you to your Pinterest page and you can pin the picture at your convenience. This is the function requested by some of you, my dear readers. So, here we go. I really love it myself because it's so convenience to use. Thank you so much for all your requests, so, my "personal computer technician" (a.k.a husband) made it happen so soon. Thank you!
Sweet and Savory Asian Chicken Drumsticks (香甜雞腿):
15 chicken drumsticks (total around 3 pounds)
2 tablespoons Fish Sauce
1/4 cup homemade low sugar Orange Marmalade
2 Green Onion, chopped
1/4 cup Brown Sugar,
1 Meyer Lemon, juiced
1 teaspoon ShaoHsing rice wine
6 tablespoons low sodium Soy Sauce,
1 inch fresh Ginger, peeled and thinly sliced
3 cloves of Garlic, minced
2 Shallots, finely diced
1/2 teaspoon Sesame oil,
2 teaspoons Chicken Bouillon,
1 tablespoon Peprika,
1/2 teaspoon Red Pepper Flakes
1/4 teaspoon White Pepper
1 teaspoon toasted sesame seeds for garnish, optional
In a large (1 gallon) freezer safe ziploc bag, place all the marinade ingredients into the bag (except the chicken drumsticks and sesame seeds) and mix well. Next, add the drumsticks into the ziploc bag. Squeeze out as much air as possible and seal the bag. Move the drumsticks around so everyone is coated with the marinade.
Place the ziploc bag of drumsticks in a plastic container (to prevent leakage) and keep it in the fridge to marinade overnight. When ready to cook, take the chicken drumsticks out to room temperature for 30 minutes before cooking to take some chills off. Preheat the oven to 375 degree F. Line a baking sheet with foil and place the drumsticks onto the baking sheet in alternate directions with a little bit space between each one for even cooking.
While the drumsticks are roasting, pour the marinade into a small sauce pan and cook it on low heat until the liquid reduced by half. Roast the drumsticks for 35 minutes, then, brush the reduced marinade onto each drumstick as a glaze and roast for another 5 minute, or until the internal temperature reaches 165 degree F. Place chicken drumstick onto serving plate, sprinkle toasted sesame seed and enjoy.