Yummy Drummies

Yummy Drummies for Busy Mummies!

Yummy Drummies

These are not intended to be a sophisticated, high-faluting posh supper, but are a delicious and simple way to feed a number of people with a high degree of success and ease of preparation.  The marinade is best if left overnight, or at least for about six hours, so this does take a little forethought, but I think its yummy enough to deserve it.  The fried shallots make a world of difference to the flavour and texture – seek them out at your local Asian supermarket.
Great served with fluffy rice, salad, toasted flat bread or just plain bread.

For the marinade:
2kg free-range, organic chicken drumsticks or marylands
½ cup ketsap manis or thick sweet soy sauce
½ cup maple syrup
4 tablespoons oyster sauce
Juice and zest of 2 limes
2 tablespoons honey
2 tablespoons tomato sauce (just regular hot-dog style sauce)
1 tablespoon sesame oil
3 tablespoons sherry vinegar
1 tablespoon of malt or balsamic vinegar
3 tablespoons sesame seeds
2 tablespoons olive oil
3 cloves of garlic, crushed
3 spring onions, finely sliced
2 tablespoons fried shallots
2cm fresh ginger, grated
1 tablespoon pickled ginger, very finely chopped

Pre-heat oven to 200°C.

For the cooking:
1 cup of chicken stock
1 cup very sharp white wine
Juice of a lime
3 tablespoons additional sesame seeds
1 additional lime for serving

Combine all the marinade ingredients in a plastic container or freezer bag and add the drumsticks.
Massage the marinade into the chicken, ensure all pieces are covered well.  Seal the container and place the chicken in another bag to seal in the chicken well – though tasty, the smell of this marinade can seep out into your fridge and all of a sudden your eggs and butter smell like chicken marinade.
Allow the chicken to steep overnight or at least for a few hours to infuse the flavours.
Once steeped, remove the chicken and place in a heavy bottomed baking tray.  Add the stock, lime juice and white wine.  Cover the chicken with a layer of baking paper, then tightly seal with foil.
Bake in a hot oven for 25 minutes,  then remove the foil and baking paper.  Spoon the marinade juices of the chicken and ensure all pieces are juicy and tender.  Sprinkle over the additional sesame seeds, increase the oven to 220°C and cook for an additional 10-15 minutes or until the chicken is burnished and shiny.  To serve, zest over the lime and serve with plenty of freshly squeezed lime juice, fluffy rice or a crispy salad.
The pan juices are wonderful over rice or with noodles, with the chicken flaked in.

These are excellent for parties or relaxed lunches – perhaps with little ones – and taste fabulous cold the next day!