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.
8x150g medium chicken drumsticks (1.2kg)
1⁄2 cup water
Steamed jasmine rice, to serve
Sliced red chilli and green spring onions, to garnish
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
To make glaze, combine all ingredients in a large bowl. Add chicken. Toss well to coat.
2 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.
3 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.
4 Serve chicken with rice. Garnish with combined chilli and onions.