Name: Sticky Chinese Chicken Drumsticks
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 8x150g medium chicken drumsticks (1.2kg); 1⁄2 cup water; Steamed jasmine rice, to serve; Sliced red chilli and green spring onions, to garnish; STICKY GLAZE; 1∕3 cup savoury plum sauce; 1⁄4 cup sweet chilli sauce; 1⁄4 cup soy sauce; 2 tsps bottled chopped ginger; 3 cloves garlic, crushed; 2 tsps sriracha chilli sauce

Sticky Chinese Chicken Drumsticks

Just $2.50 per serve!

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Serves 4

Prep

15M

Cook

Total

1H 15M

Omit sriracha sauce for a milder flavour. We used SPC bottled savoury plum sauce. Adding water to the pan stops the glaze from burning and creates a sticky sauce.

Ingredients

8x150g medium chicken drumsticks (1.2kg)

1⁄2 cup water

Steamed jasmine rice, to serve

Sliced red chilli and green spring onions, to garnish

STICKY GLAZE

1∕3 cup savoury plum sauce

1⁄4 cup sweet chilli sauce

1⁄4 cup soy sauce

2 tsps bottled chopped ginger

3 cloves garlic, crushed

2 tsps sriracha chilli sauce

Method

To make glaze, combine all ingredients in a large bowl. Add chicken. Toss well to coat.

Pour water into a large, non-stick roasting pan. Arrange chicken in a single layer over base of pan, scrapping in any glaze left in bowl.

Cook in a moderate oven (180C), brushing glaze in pan over chicken about every 20 minutes, for about 50 minutes to 1 hour, or until the drumsticks are cooked through.

Serve chicken with rice. Garnish with combined chilli and onions.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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