Oven-Baked Ginger Double Chicken Drumsticks
with Garlic Veggies & Fresh Chilli
- Sesame
- Soy
- Wheat
- Gluten
This comforting dish combines Asian flavours and slow-cooker goodness. A little bit of patience is required, but this low-labour cooking technique results in falling-off-the-bone chicken drumsticks and meltingly tender onions flavoured with garlic, ginger, lemongrass and oyster sauce. Simple accompaniments of fluffy rice and garlic veggies allow this meal to shine!
Ingredients
1
Red Onion
1 packet
Jasmine rice
1
Courgette
900 g
Chicken Drumsticks
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Ginger Paste
1
Carrot
2
Garlic
1
Fresh Chilli
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Slice onion (see ingredients) into wedges. Finely chop garlic. • In a large bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken drumsticks and toss to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. Add chicken drumsticks and cook, until browned on all sides, 3-4 minutes (cook in batches if your pan is getting crowded). • Add ginger paste and half the garlic and cook until fragrant, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.
• Transfer chicken drumsticks to the slow cooker. Add onion, oyster sauce, the water and a pinch of salt to the slow cooker and set cooking temperature to high. • Place lid on the slow cooker and cook until chicken is tender and cooked through (when no longer pink inside), 4-5 hours. TIP: No slow cooker? Preheat oven to 240°C/220°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil) and cook until chicken is tender and cooked through (when no longer pink inside), 25 minutes.
• When the chicken has 15 minutes remaining,
boil the kettle.
• Thinly slice carrot and courgette into
half-moons.
• Thinly slice fresh chilli (if using).
• Half-fill a medium saucepan with boiling water.
• Add jasmine rice and a pinch of salt and cook,
uncovered, over high heat until tender,
12-14 minutes.
• Drain, rinse with warm water and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add garlic and cook, until fragrant, 1 minute. Season with salt and pepper.
• Divide jasmine rice between bowls. • Top with ginger teriyaki chicken drumsticks and garlic veggies. • Garnish with chilli to serve. Enjoy!
