Drum it up in the kitchen

Still fight­ing over who gets the drum­stick? With these recipes, ev­ery­one’s a win­ner.

The Star Malaysia - Star2 - - Taste - Star2@thes­tar.com.my


4 chicken drum­sticks 1 tbsp sesame oil 2 tbsp cook­ing oil

70g gin­ger, coarsely chopped 30g fresh turmeric, coarsely chopped

5 gar­lic cloves

12 shal­lots

1 red chilli, seeded

3 bird’s eye chill­ies

1 tsp salt

1 tbsp sugar

1 tsp chicken stock pow­der 2 tbsp ground black pep­per, or to taste

2 kaf­fir lime leaves, finely shred­ded

Com­bine the mari­nade sauce in­gre­di­ents in a food pro­ces­sor. Blend to a smooth paste.

Mar­i­nate chicken drum­sticks with blended sauce paste for sev­eral hours or prefer­ably overnight in the re­frig­er­a­tor.

Heat oil and sesame oil in a non­stick saucepan. When hot, tip the chicken with the mari­nade sauce into the pan and al­low to sim­mer gen­tly for 15 min­utes, or un­til fra­grant. Add the sea­son­ing. Toss to mix well.

Cover the pan and cook un­til chicken is ten­der and gravy is fairly thick.

Dish out and serve.

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