Five-spice roast chicken drumsticks
Instructions:
For the marinade:
1 tablespoon groundnut oil;
3 garlic cloves, crushed and chopped;
2 tablespoons freshly grated root ginger;
1 tablespoon Shaohsing rice wine or dry sherry;
2 tablespoons light soy sauce;
2 teaspoons five-spice powder;
2 tablespoons runny honey.
- 21⁄4 lb chicken drumsticks, skin on steamed jasmine rice and orange fennel salad to serve.
- Place all the ingredients for the marinade into a large bowl and stir to combine. Add the chicken and cover the bowl with clingfilm, then place in the fridge and marinate for as long as possible – overnight is ideal, but 10 minutes is okay if you don’t have much time.
- When ready to cook, preheat the oven to 350 F. Place the chicken on a roasting tray and roast for 30 minutes until the skin is golden. Serve with steamed rice and orange fennel salad.