Yield: 24 drumsticks
|24 \N||Chicken drumsticks|
|1 cup||Soy sauce|
|⅓ cup||Sesame oil|
|½ cup||Sesame mustard*|
|3 tablespoons||Fresh lemon juice|
|2 cups||Fresh bread crumbs|
|1 tablespoon||Chopped fresh ginger root|
|2 teaspoons||Chopped fresh garlic|
|\N \N||Salt & freshly ground black|
|\N \N||Pepper to taste|
*Available in Oriental food shops. Marinate the drumsticks overnight in the soy sauce in the refrigerator. Preheat oven to 350 degrees.
Drain the chicken and place in rows on a large baking sheet. Using a pastry brush, brush each drumstick with a thin coating of the sesame oil. Whisk the mustard and lemon juice together and brush generously over each drumstick. Combine the bread crumbs, ginger and garlic and sprinkle evenly over the top and sides of each drumstick. Sprinkle with salt and pepper. Bake 1 hour, covering with aluminum foil if the drumsticks get too brown. Serve warm or at toom temperature. From The Silver Palate Good Times Cookbook by Julee Russo & Shiela Lukins.
Submitted By TERRI WOLTMON On 05-05-95