(THE STAR) - These chicken drumstick recipes will surely end those fights over who gets their favourite piece. Everyone deserves to be a winner at our table.
1. STEAMED FRAGRANT CHICKEN DRUMSTICK
3 chicken drumsticks
Marinade
1 tsp sugar
1 Tbs ginger juice
1 Tbs Shaoxing rice wine
Spice salt
1 red chilli, finely chopped
2 red bird's eye chillies, chopped
3 Tbs finely chopped parsley
1/2 tsp pepper
1/4 tsp Chinese five spice powder
1 tsp fine salt
To marinate
Combine marinade ingredients in a bowl.
Rub marinade onto the chicken and set aside for 25 to 30 minutes.
To prepare spice salt
Preheat a wok. Add in all ingredients and stir-fry over low heat until chilli and parsley are fragrant and dried. Dish out and set aside.
To steam
Arrange marinated chicken in a heatproof dish. Drain off any excess liquid.
Preheat a steamer and steam over high heat for 15 minutes.
Remove chicken drumsticks from the steamer and sprinkle with the fragrant spice salt. Serve at once.
2. GINGER TURMERIC CHICKEN DRUMSTICK
4 chicken drumsticks
1 Tbs sesame oil
2 Tbs cooking oil
Marinade sauce
70g ginger, coarsely chopped
30g fresh turmeric, coarsely chopped
5 garlic cloves
12 shallots
1 red chilli, seeded
3 bird's eye chillies
Seasoning
1 tsp salt
1 Tbs sugar
1 tsp chicken stock powder
2 Tbs ground black pepper, or to taste
Garnishing
2 kaffir lime leaves, finely shredded
For the marinade sauce
Combine the marinade sauce ingredients in a food processor. Blend to a smooth paste.
To marinate
Marinate chicken drumsticks with blended sauce paste for several hours or preferably overnight in the refrigerator.
To cook
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.
3. DEEP-FRIED CHICKEN DRUMSTICK WITH WONDER SALAD
3 chicken drumsticks
tapioca flour for dusting
oil for deep-frying
Marinade
1 Tbs Chinese rice wine
1 Tbs lime juice
1/2 tsp pepper
1/2 tsp salt
Salad
4 Tbs mayonnaise
2 bird's eye chillies, finely diced
1 Tbs chopped onion
1 tsp chopped garlic
1 pair Chinese crullers (yau char kwai)
To marinate
Season chicken drumsticks with the marinade for several hours.
To fry
Toss the marinated chicken drumsticks in tapioca flour. Coat well.
Heat oil in a deep saucepan and deep-fry chicken drumsticks over high heat until golden and crispy.
Remove the drumsticks and place on several layers of paper towels to drain excess oil.
For the salad
Cut the crullers into bite-sized pieces and deep-fry in hot oil until crispy.
Remove the dough fritters with a slotted ladle and place on several layers of paper towels to drain off excess oil.
In a bowl, combine the rest of the salad ingredients together with the pre-fried crispy crullers.
Serve chicken drumsticks with the wonder salad.
