Asian Drumstix Food

ASIAN GLAZED DRUMSTICKS

Steps:

• In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
• Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
• Reduce heat to low and simmer, covered for about 20 minutes.
• Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).
• Transfer chicken to a platter and pour sauce on top.
• Top with chives and sesame seeds and serve.

ASIAN CHICKEN DRUMSTICKS

Steps:

• Add chicken drumsticks into a large freezer bag.
• Whisk together all remaining ingredients. Pour this over your chicken. Marinate overnight for best results or cook immediately.
• Preheat oven to 425 degrees. Prepare a dish with aluminum foil. Pour chicken into the dish and bake for 30-40 minutes or until fully cooked. You will want to flip your drumsticks half way through the baking process.

ASIA STYLE CHICKEN DRUMSTICKS IN THE CROCK POT

Steps:

• Put the ponzu sauce, ketchup, maple syrup, sesame oil, ginger, garlic, chili flakes, sesame seeds and crumbled, dried oregano in a large Mason Jar, screw on the lid and shake vigorously until well blended.
• Pour the sauce in the Crock Pot and set to HIGH, put the lid on.
• Remove the skin from the chicken drumsticks, rinse them, pat them dry, rub the 5 Spice Powder all around and add them to the sauce in the crockpot.
• In the meantime, prepare the Peppers by removing the core and white membranes, cutting them into 1 1/2 by 1 1/2 inch squares.
• After 2 - 21/2 hours on high, add the Peppers to the Crockpot and set for another hour on high.
• Make a cornstarch slurry and whisk into the sauce during the last 30 minutes or until the sauce has thickened.
• Check drumsticks fore doneness, the meet should come easy off the bone.

DELICIOUS EASY ASIAN GRILLED DRUMSTICKS

Steps:

• In a bowl whisk together the first 8 ingredients.
• Add in green onions.
• Place the chicken drumsticks in a large resealable bag.
• Pour the marinade on top and seal bag; turn to coat evenly with marinade.
• Refrigerate for a minimum of 8 hours, turning occasionally.
• Set grill to medium heat.
• Remove the chicken and discard the marinade.
• Place the chicken on a baking sheet, and pat any excess marinade off with a paper towel.
• Rub the drumsticks with peanut oil on all sides.
• Season chicken with seasoned salt or white salt and pepper.
• Gill turning chicken until crispy and golden brown, or until the chicken is thoroughly cooked.

MOUTHWATERING CHINESE CHICKEN DRUMSTICKS

Steps:

• Combine all ingredients for the marinade in a zip-lock bag. Add chicken. Marinade overnight.
• Pre-heat oven to 400 degrees.
• Line a medium-sized baking pan with aluminum foil and sprinkle the bottom of the pan with salt
• Dump the contents of the bag (including the sauce) into the pan. Arrange the drumsticks so that they are not touching each other.
• Cover pan with aluminum foil and bake for forty-five minutes.
• Remove the top layer of foil and turn the chicken over. Bake for an additional fifteen to twenty minutes, until the top of the chicken is nicely browned.
• Remove from oven.
• I always serve this with white rice, and pour the drippings from the chicken over the rice.

CHINESE DRUMSTICKS PAKISTANI STYLE

Steps:

• First of all take drumstick wash it with warm water.
• Take a bowl put flour, sugar, vinegar, soya sauce, honey, black pepper, salt, egg yellow marinate it in drumstick and leave it for 1 hour.
• when you are going to fry then take egg white dip drumstick in it and fry it over slow flame.
• when it gets golden brown in color then remove it from oil.

ASIAN DRUMSTIX

Steps:

• Rinse and pat chicken dry.
• In a large, wide saucepan, mix together sesame oil, onion, garlic, broth, rice vinegar, soy sauce, hoisin sauce, apricot preserves, light brown sugar and ginger; mix well.
• Heat mixture to a boil over med-high heat.
• Add the chicken drumsticks.
• Continue to cook over medium to medium-high heat for 25-30 minutes, turning/rearranging chicken (with tongs) often, or until chicken juices run clear.
• Remove chicken to a platter; keep warm.
• IF the sauce has not yet reduced to a thick glaze yet, continue to cook and stir until it reduces to a thick glaze; do not let burn.
• Either Pour the reduced glaze over chicken pieces or return the chicken to the galze in the pot (off the heat) and stir to coat.
• Sprinkle with sesame seeds and/or sliced green onions, if desired.
• Serve hot or room temperature.
• Grab some napkins and dig in!

BETTY'S EXTRA STICKY ASIAN DRUMSTICKS

Steps:

• 1. Mix the marinade ingredients in a bowl and set aside. Place the chicken in either a large zip lock bag (a sturdy one) or a ceramic or glass bowl (no metal please).
• 2. Pour the marinade over and toss to coat all the legs. Refrigerate for at least 8 hours - over night is best.
• 3. Place the legs and marinade in a large baking tray and sort them out into a single layer. Bake at 350oF/170oC for 45 - 55 minutes turning once half way.
• 4. Remove from the oven and cool for 20 - 30 minutes. This thickens up the marinade making them extra sticky. Serve with assorted salads, steamed veggies, fried rice or whatever you like.
• 5. These are fabulous cold (and taken to a BBQ or lunch style pot luck). Be sure to keep them cool so you don't run the risk of food poisoning.