Drum it up in the kitchen
Still fighting over who gets the drumstick? With these recipes, everyone’s a winner.
GINGER TURMERIC CHICKEN DRUMSTICK
4 chicken drumsticks 1 tbsp sesame oil 2 tbsp cooking oil
70g ginger, coarsely chopped 30g fresh turmeric, coarsely chopped
5 garlic cloves
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.