Twice Cooked Soy Sauce Chicken, Chicken marinated in Soy Sauce and roasted to perfection.Print
- 1.5kg chicken drumsticks
- 1 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 1 large mild red chili, sliced
- 1/3 cup spring onion, sliced into small batons
- 1/4 cup Chinese black vinegar**
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 small cucumber, cut into bite-sized pieces (I pickled it beforehand)
- Roughly chopped coriander, to serve
Preheat oven to 180°C/350°F.
Prepare the drumsticks by making 3-4 deep cuts into the meaty part of each piece.
Place the chicken in a large bowl and add the marinade ingredients.
Mix until well combined.
Line a baking tray with foil.
Place the chicken pieces onto the foil in one layer.
Pour over any marinade left in the bowl.
Roast for 1 hour or until dark golden brown and just cooked through.
Just before the chicken drumsticks are ready, heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the garlic, chilli and spring onion and stir-fry for a minute.
Then add the vinegar, soy sauce and sugar.
Simmer for 2-3 minutes.
Remove the drumsticks from the oven and transfer them into the pan with the sauce.
Toss until well coated and simmer for another 3-4 minutes or until the sauce has thickened slightly and the chicken is sticky and glossy.
Transfer to a serving bowl. Scatter over the cucumber and coriander.
**If you cannot find Chinese black vinegar you can substitute it with a mixture of half of the white and balsamic vinegar.
Prepared, tried, and tested Melanie Kramar
Recipe Courtesy of Marion Grasby
- Serving Size: 2
- Calories: 647
- Sugar: 16
- Sodium: 1270
- Fat: 31
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 68
- Cholesterol: 334
Keywords: chicken, soy sauce, Chili
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