I’m one of those people who is always up for a challenge and decided to take it upon myself to invent something with flavours that I’m familiar cooking with. Luckily I ended up with a extremely tasty dish of sticky hoisin chicken drumsticks.
Since I was craving something a little sweet and sticky, I decided to try and create a marinade using Amoy’s hoisin stir fry sauce and also using the new lemongrass and kaffir lime, soy sauce.
- 6-8 Chicken Drumsticks
- 1 Amoy Hoisin Stir Fry Sauce
- 2 tbsp of Amoy Stir Fry Soy with Lemongrass and Kaffir Lime
- 6 Sweet Mini Peppers, halved and innards removed
- 200g Cherry Tomatoes, halved
- 2-3 tbsp Honey
- 2-3 tsp Chipotle Paste (depending on how spicy you like it)
- ½ Lemon, squeezed
- 2 tsp Chinese 5 Spice
- 2 tsp Garlic Paste (or crushed)
- 2 tsp Crushed Chillis
- 3 Spring Onions, finely chopped.
- Make your marinade by adding the following ingredients into a bowl - Amoy Hoisin stir fry sauce, Amoy Soy with Lemongrass and Kaffir Lime, Honey, Chipotle Paste. Lemon Juice, Chinese 5 Spice, Garlic, Crushed Chillis and spring onions.
- Once mixed, add your marinade to the chicken drumsticks and cover thoroughly.
- Leave to marinate for at least an hour, preferably overnight to get the most flavour.
- Pre-heat oven to 170 degrees for fan assisted ovens or 190 degrees without.
- Once marinated for the desired time, place chicken in centre of roasting tray and pour any remaining marinade over the chicken.
- Season sweet mini peppers with oil and salt and pepper and arrange around the chicken drumsticks in the tray.
- Place tray in heated oven for 40 minutes and turn chicken half way through. Keep an eye on the vegetables and make sure they don't get burnt.
- After 25 minutes, vegetables can be removed from the oven if desired, however I like the crispy texture so left them in for the duration.
- Once your chicken is cooked, remove from oven and serve with salad suggested or with either rice or noodles.
For most people just creating the sticky hoisin chicken drumsticks will be enough, but I wanted to create a refreshing salad to pull the dish together.
The salad is an optional step so feel free to serve with rice, noodles or whatever else you fancy.
- Handful Baby corn,
- Handful, Fine Green Beans
- Handful Mange Tout
- Handful, Tenderstem Broccoli
- ¼ Cucumber, Sliced
- Handful of Salad Leaves (per person)
- ½ Lemon, Squeezed
- 2-3 tbsp Amoy Soy with lemongrass and kaffir lime
- Boil or fry baby corn, fine green beans, mangetout and broccoli. I boiled my vegetables for 5 minutes.
- In the meantime make your salad dressing, mix your lemon juice with Amoy soy with lemongrass and kaffir lime and season with salt and pepper.
- Add your sliced cucumber to the salad leaves.
- Once your vegetables have cooked and cooled, add rest of the vegetables to the salad.
- Dress and toss your salad gently.
- Serve with recipe suggested or any other dish.
I was kindly sent Amoy ingredients as part of the blogger challenge. Recipe was created by myself.