Sticky Chicken Drumsticks with Coconut Rice
10 chicken drumsticks
¼ cup soy sauce
¼ cup hoisin sauce
¼ cup honey
3 garlic cloves, finely chopped or 3 tsp minced garlic
1 tablespoon chopped fresh ginger or 1 tbsp minced garlic
2 tablespoons sesame seeds, toasted
1 ½ cups long grain rice
2 ¼ cups reduced salt chicken stock
1 ½ cups coconut milk
1 teaspoon salt
Preheat the oven to 180˚C or 160˚C fan-forced. Line a roasting/baking dish with baking paper.
Mix soy sauce, hoisin sauce, honey, garlic and ginger in a resealable storage bag. Add the drumsticks, seal the bag and toss to coat. Refrigerate for minimum of 2 hours or overnight if time permits.
Place drumsticks into prepared dish and bake for 45 minutes turning half way through the cooking time. Remove from the oven and sprinkle with toasted sesame seeds. (See note below.)
While the drumsticks are cooking, rinse the rice in cold water. Combine stock, coconut milk and salt in a large heavy-duty saucepan over medium high heat and bring to near boil. Reduce heat to low. Add rice and stir for 1 minute. Cover pan and simmer over low heat, stirring occasionally for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed. Remove pan from the heat and let the rice stand, covered for 10 minutes, or until it is tender and all the liquid has been absorbed. Lightly fluff with a fork. Or alternatively put all the coconut rice ingredients into a rice cooker and cook as per normal rice.
Serve rice on a plate. Place 2 drumsticks onto each plate of rice. Serve with Asian steamed greens.
How to Toast Sesame Seeds
Toasted sesame seeds add a nutty flavor to salads, stir-fries and chicken dishes. Here are easy instructions on how to toast sesame seeds.
For stovetop toasting, use a wide frying pan.Heat the sesame seeds on a low heat, shaking the pan occasionally. Do not leave them unattended.Remove the seeds when they darken and become fragrant. Store in a jar with a lid.