Defrost and wash the chicken drumsticks. Peel, slice and mash the ginger. Peel and mash the shallots.
Preheat the oven to 400 degree Fahrenheit. (Gas mark 6)
Pour the boiling water into a saucepan together with the ginger, shallots and wine to simmer for 10 minutes until the liquid gives out its aroma. Slice in the drumsticks to blanch for about 30 seconds to tighten the skin. Remove and rinse under a cold running tap. Drain and dry with a towel.
Prepare the marinade in a bowl and add the minced ginger and shallots. Adjust the flavor according to taste. Dip in the drumsticks to coat with the sauce evenly. Leave aside to marinate for 30 minutes then turn over to marinate for another 30 minutes.
Line the baking tray with a piece of tin foil and grease it with oil. Arrange the drumsticks on the tray and bake in the oven for 10 minutes. Take the tray out of the oven to pour the sauce on the meat then turn over to bake for another 5 minutes.
Remove and brush the drumsticks with the honey and continue to bake for a final 4 minutes. Dish and garnish with the tomato slices. Pour the sauce from the baking tray on the drumsticks and serve hot.
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