By Chef #687512 on February 19, 2008
Photo by I'mPat
Photo by I'mPat
"I developed this recipe and it is easy and kid friendly -- Grown-ups like it too. I strongly suggest to use drumsticks, or boned thighs, not the boneless breast. I also remove skin from the drumsticks to reduce the fat intake. Don't skip on fresh ginger and garlic. You can double or tripe the recipe and adjust amount of soy sauce & sugar for your preference."
Serving Size: 1 (235 g)
Servings Per Recipe: 2
"Scaled this back for 1 serve and used 2 drumsticks for the DM but unfortunately my sauce burnt out in the initial cooking but was able to save the drumsticks but they were not cooked so made up some more sauce in a small frypan and put the drumsticks in and put in a 175C fan forced oven for 10 minutes which cooked the chicken through and left a very nice glazy sauce to pour over the rice and the drumsticks and the DM enjoyed no end and even surprised me by eating up more of her rice than I thought she would. Thank you Chef #687512, made for Name That Ingredient tag game."
"Easy to make and delicious!"
"This was so easy to make and my family loved it. I will for sure make it again in the future."
"This was delicious! I used 3 chicken leg quarters (cut at the joint) and upped the sauce by a half. I didn't have any ginger on hand and it was stil delicious. I think ginger would add that extra umph and I will definitely use it the next time I make this chicken. It was sticky and yummy. Served with some green beans (seasoned with Chinese 5-spice and toasted sesame seeds) and Lemon Rice Recipe # 75113. Thanks for a great recipe!"