Ginger-garlic chicken drumsticks

Yield: 1 recipe

Measure Ingredient
3 pounds (about) chicken drumsticks
¼ cup Sesame oil
8 \N To 10 cloves garlic, chopped
4 \N Slice, (nickel-sized) fresh ginger root, cut in half, OR
1 teaspoon Ground ginger
½ teaspoon Black pepper
½ cup Sugar
½ cup Teriyaki sauce
½ cup Soy sauce
1 cup Water
1 tablespoon Commercial Chinese hoisin sauce (if desired)

In large pot, brown drumsticks over medium heat. (All the drumsticks won't fit for browning at one time.) Drain any grease from pan.

In a bowl, mix together the sesame oil, garlic, ginger, pepper, sugar, teriyaki sauce, soy sauce, and water; add to pot. Add the chicken and toss to coat in the liquid. Cook over medium-high heat for 20 to 25 minutes, or until chicken is cooked through, stirring often. Remove chicken and set aside. (If you don't have hoisin sauce, chicken is done at this point.) Add the hoisin sauce to sauce in pot and cook sauce on high heat for 10 minutes, until sauce starts to thicken. Stir often or sauce will burn. Add the chicken and cook an additional 5 minutes, coating chicken with sauce. Remove slices of ginger.

TO SERVE RIGHT AWAY: Pour sauce on chicken.

TO SERVE COLD: Discard sauce (it gets gloppy).

Make 6 servings.

NOTE: Figure 2 to 3 drumsticks per person and bring a damp cloth for cleanup. These are finger-lickin good, but messy. The hoisin sauce makes a nice glaze on the chicken, but is not necessary. Most supermarkets carry the sauce in the Asian foods section.

VARIATION: If you prefer to grill or broil the chicken, first marinate it overnight with the same ingredients, but do not add the water. Include the hoisin sauce, if available. The chicken gets much less of a garlic/ginger flavor when it's marinated this way, but it is extremely moist and tender.

Per serving with sauce: approximately 1-½ fruit, 5 lean meat, ½ : fat; 405 calories, 25 gm carbohydrate, 36 gm protein, 17 gm : fat, 2390 mg sodium, 101 mg cholesterol, and 34 mg calcium Recipe: Newspaper

: Submitted by: David Pileggi

: Area: The Cooking Echo

: Posted on: 15 Jul 95

Submitted By HERMAN KELLY On 07-19-95

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