When I am busy with other chores around the house, I resort to quick dishes requiring less prep or cleaning time. This is a simple one-skillet dish using chicken drumsticks. The pieces are washed, pat dried, marinated with sauces and spices. Then, cooked in a skillet until done. Garnished with toasted sesame seeds and accompanied with either fried rice or hakka noddles for a complete satisfying meal.
Leaving the skin-on provides the chicken with moisture and flavours the meat by trapping the natural juices. It imparts a nice sheen too, simultaneously, reducing the use of extra fat in the dish. Though the skin has a higher calorie and fat count, it can be removed prior to consumption. Delicious, tender, with a hint of salt, spice, sweet, sour and nutty taste. A super easy dish that the entire family will enjoy.
Leaving the skin-on provides the chicken with moisture and flavours the meat by trapping the natural juices. It imparts a nice sheen too, simultaneously, reducing the use of extra fat in the dish. Though the skin has a higher calorie and fat count, it can be removed prior to consumption. Delicious, tender, with a hint of salt, spice, sweet, sour and nutty taste. A super easy dish that the entire family will enjoy.
Easy Asian Skillet Chicken
(Serves 4 or 6)
Ingredients:
12 chicken drumsticks
2 tablespoons soy sauce
2 tablespoons Sriracha or hot sauce of choice
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon toasted sesame seed oil
4 large cloves of garlic (grated)
1-inch ginger (grated)
1 teaspoon toasted sesame seeds (for garnishing)
Method:
Trim off any excess fat, loose tissue or bone. Wash drumsticks, pat dry and season with the rest of the ingredients except sesame seeds.
Cover, refrigerate to marinate for a couple of hours.
Transfer drumsticks in a skillet, cover and cook on low heat without any water. Turn occasionally ensuring that the drumsticks don't stick to the pan. When cooked through with juices running clear and sauce condensed, garnish with toasted sesame seeds.
Serve drumsticks accompanied with either fried rice or hakka noodles.
Note:
(Serves 4 or 6)
Ingredients:
12 chicken drumsticks
2 tablespoons soy sauce
2 tablespoons Sriracha or hot sauce of choice
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon toasted sesame seed oil
4 large cloves of garlic (grated)
1-inch ginger (grated)
1 teaspoon toasted sesame seeds (for garnishing)
Method:
Trim off any excess fat, loose tissue or bone. Wash drumsticks, pat dry and season with the rest of the ingredients except sesame seeds.
Cover, refrigerate to marinate for a couple of hours.
Transfer drumsticks in a skillet, cover and cook on low heat without any water. Turn occasionally ensuring that the drumsticks don't stick to the pan. When cooked through with juices running clear and sauce condensed, garnish with toasted sesame seeds.
Serve drumsticks accompanied with either fried rice or hakka noodles.
Note:
- No salt was used.
- Chicken drumsticks can be substituted with boneless chicken pieces reducing cooking time too.
