( CR

2Tbsp

1Tbsp

1Tbsp

1Tbsp
1.

30
2.

200 C 40 50

3.
8

Grilled Chicken Drumsticks (adapted from Christine's Recipe)

6 chicken drumsticks
Marinade:

2 tablespoons light soy sauce

1 tablespoon rice wine (cooking wine)

1 tablespoon ginger juice (pressed from grated fresh ginger root)

1 tablespoon honey

chopped parsley (to garnish, optional)

1.
Rinse the chicken drumsticks well, then dry with paper
towels. Mix the drumsticks with marinade except the honey, in a
bowl. Leave for 30 minutes, turning frequently to coat with the
marinade.
2.

Preheat oven to 200C.

3.
Heat 2 tablespoons of cooking oil in a wok (or a pan) over
medium heat until hot. Fry the marinated drumsticks until golden,
about 5 minutes. Remove from the heat and drain on paper towels.

4.
Place the drumsticks with the marinade in a ceramic tray
(oven proof). Put in the preheated oven and bake for 40 to 50
minutes. When baking, keep an eye on them, coat each drumstick
with the sauce, turn the drumsticks if needed to keep them moist.
5.
When the drumsticks are 80% done, brush them with honey
evenly. The drumsticks will turn brown. Use a needle or a toothpick
to test them. If clear liquid runs out, the chicken is cooked
through.Garnish with parsley if desired. Serve hot.
**