A delicious way to spruce up your usual roast chicken.


  • 8 chicken drumsticks

  • 1 ½ cups brown rice

  • 4 spring onions, very finely chopped

  • 1 lebanese cucumber, deseeded and finely chopped

  • 2 tbsp rice wine vinegar

  • 1 tbsp very finely chopped ginger

  • 1 garlic clove, very finely chopped

  • 1 tbsp sesame oil

  • Crispy fried shallots to serve

  • Microherbs to serve (optional)

  • Cheats peking marinade

  • 1/3 cup honey

  • 1 ½ tbsp soy sauce

  • 1 tsp Chinese five spice powder


  • 1.

    Preheat oven to 180 fan forced (200 conventional).

  • 2.

    For the marinade, combine all the ingredients in a bowl.

  • 3.

    Pat the chicken dry with paper towel. Use a toothpick to secure the skin at the top of the drumstick – this will prevent the skin from retracting as the chicken cooks.

  • 4.

    Place on a baking tray lined with baking paper. Brush with some of the marinade. Roast for 40-45 minutes, basting and turning every 10 minutes until cooked through and glossy.

  • 5.

    Meanwhile, bring a saucepan of 3 cups water to the boil over medium heat. Add the brown rice and cook covered on low heat for 25 minutes until tender. Remove from the heat and keep warm.

  • 6.

    Combine the spring onion, cucumber, vinegar, ginger and sesame oil in a bowl and season with a little salt.

  • 7.

    Serve the chicken with rice and top with the cucumber salad pickle. Drizzle with pan juices.

  • 8.

    Top rice with crispy fried shallot and chicken with microherbs (optional).

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