Yield: 4 servings
|¼ cup||Soya sauce; (60 ml.)|
|2 tablespoons||Tomato puree; (30 ml.)|
|3||Flakes; (6 g.) garlic,|
|1 tablespoon||Sherry; (15 ml.)|
|2 tablespoons||Honey; (30 ml.)|
|¼ teaspoon||Nutmeg powder; (1 g.)|
|¼ teaspoon||Clove powder; (1 g.)|
|¼ teaspoon||Ginger powder; (1 g.)|
|A few drops Tabasco|
|2⅔ tablespoon||Oil; (40 ml.)|
|8||Chicken drumsticks; (1.2 kg.)|
MIX soya sauce, tomato puree, garlic, sherry, honey, dry spices and oil together. Pour into a plastic bag, add drumsticks and shake till well coated. Leave overnight in the fridge to marinate.
To cook, remove chicken from the marinade and arrange in an ovenproof dish.
Bake at 190 C (375 F) for 35 to 40 minutes or microwave on roast (70 per cent) for about 15 minutes or till done. Pour the remaining sauce into a small saucepan and boil fast without a lid until syrupy. Pour the thick sauce over the drumsticks during the last five minutes of cooking.
Serve hot with deep fried noodles.
Converted by MC_Buster.
NOTES : (Mildly flavoured drumsticks that make a good accompaniment for deep fried noodles)
Converted by MM_Buster v2.0l.