Wednesday, March 11, 2009
The night before we left Beijing to return home on our last trip, we went to my friend Diana's condo for dinner. Diana is a very successful young Chinese career woman who I've know since 1995. Diana had just returned from Singapore the day before, and said she was too tired to fix a Chinese meal for us. So she cooked Italian, a cuisine she likes a lot. She cooked a wonderful baked pasta dish (I still need to get the recipe for it!), garlic bread, vegetable salad and one Chinese dish, baked chicken drumsticks.
The drumsticks are superb. They're quick and easy to make, and look elegant. I've served this dish frequently, a couple of times to guests who think I've slaved away in a kitchen all day. Not so!
Here's what you need to do it:
chicken drumsticks -- I use two drumsticks per person
chopped fresh garlic
1. Wash and dry the drumsticks -- defrost first if you're starting with frozen, which I always do.
2. Put the drumsticks in one layer in a plastic or glass container with a tight-fitting lid, and pour soy sauce over them. I use enough soy sauce to cover the bottom of the container.
3. Chop fresh garlic. Diana didn't say how much garlic to use, but I use 2-3 big cloves because we like garlic.
4. Mix together two tablespoons each of the oil and honey, add the chopped garlic and stir again. If you're doing more than four drumsticks, you will need to increase the amounts of oil, honey and garlic.
5. Pour this mixture over the chicken and soy sauce, put the lid on the container and refrigerate anywhere from one hour to overnight. I usually start the marinating process in the morning. Shake the container every couple of hours if you want to mix everything up.
6. Transfer to an oven-proof dish and bake at 350 degrees for about an hour or until the chicken is done. Serve and enjoy the compliments!
I haven't tried this yet, but I think it would work just as well with chicken wings and thighs, or turkey drumsticks.
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