Asian Glazed Drumsticks

A family-friendly Friday night favourite

SERVES 4

PREP 10 minutes COOK 45 minutes

INGREDIENTS

8 chicken drumsticks (about 1.5 kg) 1 large bunch bok choy

1 tablespoon cornflour

Glaze

3 cloves garlic, crushed

¼ cup (60 ml) light soy sauce ¼ cup (60 ml) honey

2 tablespoons brown sugar 1 tablespoon oyster sauce 1 teaspoon rice wine vinegar 1 teaspoon sesame oil

To serve

steamed jasmine rice

sesame seeds and sliced green onions

PREP

✓           Preheat the oven to 190°C. Line a large baking tray with baking paper.

✓           Crush the garlic then add it into a small saucepan along with the soy sauce, honey, brown sugar, oyster sauce, rice wine vinegar and sesame oil for the glaze.

COOK

1.           Heat the glaze ingredients over low heat until sugar has dissolved and the ingredients are evenly combined. Turn off the heat.

2.           Put the chicken in a large bowl and coat it well with about ¼ cup (60 ml) of the glaze. Leave the rest in the saucepan on the stove. Arrange the chicken pieces on the baking tray, grind some pepper over them and pop the tray on a rack in the middle of the oven.

3.           Cook for 40–45 minutes, brushing them with a little more glaze after about 30 minutes. While the chicken is baking, cook the rice and steam the bok choy.

4.           Once you've glazed the chicken, mix the cornflour with 1 tablespoon water in a small bowl to make a slurry. Add it into the saucepan with the remaining glaze. Heat on low, stirring until the sauce thickens to a consistency that will stick to the chicken.

5.           When the chicken is ready, remove it from the oven. Brush with about half the thickened glaze (or use a spoon to drizzle it over) and sprinkle with sesame seeds and green onions.

6.           Serve with steamed jasmine rice and bok choy. Drizzle the remaining glaze over the bok choy.

NOTES:

Bok choy: I halve the bok choy lengthways and steam it for about 5 minutes, covered. Select the largest bundle you can find at the supermarket or grocer.

Chicken: Cook as many drumsticks as your family will eat. You can also use maryland, wings or skin-on chicken thighs for this recipe.

Glaze: Feel free to double the glaze quantity if you want it to be extra saucy. I find that this amount is perfect for my family of 4.

Gluten-free: Replace the soy sauce with tamari or gluten-free soy sauce, and make sure the oyster sauce is gluten-free.

Leftovers: Store in the fridge for 2 days and reheat in the microwave. Freeze the drumsticks for up to 2 months.

Asian Glazed Drumsticks recipe credit -

Edited extract of $10 Meals with Chelsea (Ebury Australia, $36.99) by Chelsea Goodwin. Photography by Melissa Darr.