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Curtis Stone's sticky chicken drumsticks with rice and bok choy
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
"Juicy chicken drumsticks glazed in a sweet sticky sauce, marinated for extra flavor before cooking. Irresistibly delicious!"
Ingredients:
  • 60ml hoisin sauce
  • 42.00 gm Soy Sauce
  • 57.20 gm Squeeze Honey
  • 3 garlic cloves, finely chopped
  • 20.00 ml peeled ginger, finely chopped
  • 1.2kg RSPCA Approved Chicken Drumsticks
  • 1 bunch bok choy, quartered lengthways
  • 18.40 gm vegetable oil
  • 400g white rice
Instructions:
  • Preheat oven to 220°C (200°C fan-forced) and position racks in middle and bottom third. Line a large heavy rimmed baking tray with foil.
  • Whisk together hoisin sauce, soy sauce, honey, garlic, and ginger in a large bowl. Set aside 1/4 cup (60ml) of the sauce for serving. Coat the chicken in the remaining sauce.
  • Place the chicken on the prepared tray and bake in the middle oven rack for 35 mins, turning occasionally, until the chicken is caramelised and cooked through.
  • In the final 15 minutes of cooking the chicken, coat bok choy with oil and salt on a separate baking tray. Roast on the bottom oven rack, turning occasionally, until crisp-tender, about 15 minutes. Then, transfer to a cutting board and chop into pieces.
  • Before cooking the rice, give it a quick rinse in cold water and drain well. In a heavy saucepan over high heat, combine the rice with 3 cups (750ml) water and 1 tsp salt. Bring it almost to a boil, then lower the heat and let it simmer gently, covered, without stirring, for about 15 mins until the water is absorbed and the rice is tender. Fluff it up with a fork, cover, and let it stand for 5 mins before serving.
  • Drizzle the remaining sauce over the chicken. Plate the steamed rice, bok choy, and chicken on 4 serving plates for a beautiful presentation.

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