Friday, January 21, 2011

Joe can cook! Episode 20: Sweet and Spicy Chicken Drumsticks

Brisbane is bracing for another round of possible flooding because of the king tide but fortunately the weather has been sunny most times with the odd shower or two resulting in very hot days for me. Especially since i am stuck at home, half working and half bumming, this will result in a very expensive electricity bill from switching on the air-con or buying a plastic looking fan (I meant air circulator) with an equally dodgy name; Vornado that cost me an arm and a leg. Despite the plastic looks, it has started to work wonders in the house, actually cooling the whole place down. 


Enough of that but since the weather has been all hot and sticky, i thought i shared a recipe that was inspired from the MasterChef cookbook. 


Most of the recipes involves too many steps and ingredients, so we were pleasantly surprised that this wasn't too much of a hassle.


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The use of chicken drumsticks reminds me of the days when i first arrived in Melbourne, spending frugally and realising that chicken drumsticks were basically one of the cheapest protein you can find. 

The recipe calls for:

1. Marinate chicken drumsticks with some soya sauce, sesame oil, black pepper and mirin. A table spoon of each is sufficient.

2.  The chicken drumsticks need to be pan-fried then finished off in the oven before coating on the sauce. If you are lazy, cook the drumsticks in the oven at 200 degrees for around 30 minutes, you need to make sure it is at least 90% cooked. Drizzle some olive oil before it goes into the oven. 

3. Once you have the chicken drumsticks all cooked, the key is in the thick sweet and spicy coating. You will need in the blender; half an onion, half a pear, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar, 2 tablespoon of honey, 2 tablespoon of the korean spicy bean sauce ("go chu jang"), a very common item in the korean marts and some salt for seasoning.

4. Pour the sauce back to the pan and coat it the chicken with it. Let it slowly thicken up and wants you start seeing charring, you are done.

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Fantastic dish with a note of sweet and spicy all in one.

3 comments:

Michelle Chin said...

I think I can make fish with this. :)

Jason said...

Next time can try with pork too!

"Joe" who is constantly craving said...

jason: hmm can def try! fry your battered pork and cook it like ku lu yok!

mchin: interesting, let me know how it turns out!