Whichever language(s) you speak, write or understand, I wish you and your loved ones a new year filled with happiness, health, joy, laughter, smiles, and yummilicious food in your bellies.
Speaking of which, here is a short & savory "recipe" for your drumsticks. Simply delicious.
No, not YOUR drumsticks, but chicken drumsticks that you bought at the store/farm first thing this morning because almost nothing was opened yesterday on the 1st of January and you didn't want to purchase them in Chinatown for personal reasons... Don't worry, it'll be our little secret...
Calling this a "recipe" is really a stretch. All you need is:
- enough soy sauce (to fill about 5mm high of a shallow baking pan or dish or whatever you want to marinade in)
- minced garlic (of about 3, 4 cloves)
- chopped shallots (1-2)
- drumsticks (I scored them with 2, 3 deep lines almost to the bone, horizontally so that they'd soak up the marinade better and cook well at the more meaty part without drying out or burning)
Cook in a pan over medium heat with a bit of olive or vegetable oil, turning over once in a while to cook all sides. Once done (mine took about 30-35 minutes) place them on a big plate and sprinkle freshly ground pepper over the top.
Enjoy!!!
10 comments:
the look delicious!! what a lovely blog
Thank you very much for your comment!:) (P.S: the chicken tastes even better the next day)
Got your recipe off Pinterest, turned out great!
Im so glad!!! Bon appetit! :D
Hey, Check this out: http://onlinesarisaristore.com/soy-sauce/la-choy-soy-sauce
It may be the right soy sacue for this recipe. I'll be trying this one!
Can't wait to try, these look delicious. One question though. When you say leave it stand for an hour or two, do you mean at room temp or in the fridge? Thanks!
Hi! I just left it at room temp because i would cook it right after anyway. But if you aren't sure, stick it in the fridge :) enjoy!
This looks delicious. I got this recipe off pinterest and will be trying it very soon. Thanks for sharing
Oh thank you!!! I hope u enjoy the recipe, keep me posted!
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