Saturday, July 4, 2009

Malaysian Chinese Style Rosemary Roast Chicken Drummets Recipe

I like to use chicken drummets in my cooking because it is easier for me to defrost them. Chicken drummets meat is soft and with all the skins wrapping around it; it is good for roasting in the oven! It was weekday and I bought a pack of chicken drummets from Tesco Mutiara Damansara on my way home. I tried out this recipe using a mix of Asian spices with western herbs and the result turns of quite good. Check out this recipe! Ingredients Chicken Drummets, 6 pcs Honey for glazing Marinate Light soya sauce, 2 table spoons Dark soya sauce, ½ teaspoon Chilli padi, 2pcs, pounded (optional, or you can use pepper) Nutmeg powder, 1 teaspoon Rosemary (I used dried ones), 1 teaspoon Lemon juice Salt to tast Corn flour, 1 teaspoon Marinate the chicken drummets for at least 1 hour. Roast the marinated chicken drummets in oven at 180Deg C for half and hour or until golden brown. Glaze the drummets with honey. Serve with white rice!

4 comments:

suituapui said...

Drool... Must be really delicious, all those ingredients. There's a Malay stall here - I really love the chicken wings (Think I posted on that). Heard they use gula apong - nipah sugar to marinate, which is something like gula melaka... Yet to try it myself.

Pete said...

STP : Hah,interesting using plam sugar....gotta try this. Just had some nice roast pork belly marinated in brown sugar, yummy!

Pei Pei said...

I'd think that (marinating using palm sugar) would bring out the lemak taste. Yummy :)

Pete said...

Pei Pei : I must try to use palm sugar@ Sounds good.

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