Smoky Wok

A new year is arriving and as always, we end up reflecting upon what happened in the past one year while looking forward to see what the new year brings.   Good or 'bad', this year is almost gone and it's time for a new year and a new beginning.  As for me, I would like to take this opportunity to thank all my lovely readers and fellow bloggers who have supported, encouraged and continually inspired me.  I wish all of you an abundance in health and love for the coming year and many many years ahead!

Here's a super last-minute New Year party recipe - easy roasted chicken drumsticks marinated in an appetizing spicy and lemony soy-based sauce.  I marinated my drumsticks overnight although a few hours should suffice.  I love baking meat dishes when I am feeling lazy or tired, you just have to make sure your marinade tastes good and your dish can almost always be guaranteed delicious. In addition, if you use porcelain baking trays like I did, you can save on the plating and just serve straight from the oven!



The spiciness from today's sauce comes from daobanjiang (spicy soybean paste), a staple in Szechuan cuisine while the honey and lemon did a good job of cutting into the spiciness.  I find that it is important to baste the drumsticks at least twice during the cooking process which will ensure a gorgeous colour and of course maximum yumminess.  Apart from the customary soy sauces (I used a thick caramel soy sauce and regular light soy sauce), I used mirin and Chinese Shaoxing wine for some added aroma.  I am a huge fan of both condiments and I always make sure I have a ready supply of both in my kitchen.  This recipe will work great with chicken wings or drummettes as well.





Ingredients:

6 chicken drumsticks, rinsed and pat dry
1 shallot, sliced
Lemon juice from half a lemon (save the other half to be baked together)

Marinade:

2 tbsps thick soy sauce (I used Yuen Chun thick caramel sauce)
1 tbsp light soy sauce
1 tbsp daobanjiang (Spicy soybean paste) - you can substitute with other kinds of chilli sauces
2 tbsps Chinese Rice Wine
1 tbsp mirin
2 tbsps sugar
Dash of sesame oil

For basting:

Marinade liquid
Enough honey

Other:

Handful of toasted sesame seeds
Half a lemon, quartered



Method:

Firstly, mix the ingredients for the marinade together in a shallow bowl.  Do a taste test and add more sugar or soy if needed.  Place the chicken drumsticks into the marinade and coat well - may be messy but I usually use my hands for this job or you can wear the clear plastic gloves to do this part.  Place in fridge and marinate for at least 4 hours.  (I marinated mine overnight).

Prehat oven to 300 degrees fahrenheit.  Place the marinated chicken drumsticks in a shallow roasting pan.  Drain the liquid and save in a separate bowl.  Place the shallots and lemon in the pan as well together with the drumsticks.  Place in oven.  After about 15 minutes, baste once with the liquid and honey.  After another 10 minutes, baste again.  Bake for another 10 minutes, test for doneness.  Turn heat up to 350 degrees fahrenheit to give the skin a slight crispiness.  Bake for about another 5-10 minutes under the higher heat, keeping a close watch.  Remove from oven.  Garnish with toasted sesame seeds if using.  Serve.