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Ching He Huang

Five-spice Roast Chicken Drumsticks

Five-spice Roast Chicken Drumsticks
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In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy colour. Many eateries display a range of cooked food in their window fronts to entice diners.

Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.

Serves 4

Ingredients

  • 1kg/21/4lb chicken drumsticks, skin on

For the marinade

  • 1 tablespoon groundnut oil
  • 3 garlic cloves, crushed and chopped
  • 2 tablespoons freshly grated root ginger
  • 1 tablespoon shaohsing rice wine or dry sherry
  • 2 tablespoons light soy sauce
  • 2 teaspoons five-spice powder
  • 2 tablespoons honey
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Method

  1. Place all the ingredients for the marinade into a large bowl and stir to combine. Add the chicken and cover the bowl with clingfilm, then place in the fridge and marinate for as long as possible – overnight is ideal, but 10 minutes is okay if you don’t have much time.
  2. When ready to cook, preheat the oven to 180ºC/350ºF/gas mark 4. Place the chicken on a roasting tray and roast for 30 minutes until the skin is golden.
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Notes & Tips

CHING'S TIPS

  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.
  • Use msg free products where possible.
  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.
  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.
  • Use low sodium soy sauce where possible

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