Poultry Recipes - Steamed Drumsticks

Ingredients

• 12 chicken drumsticks

• 2 inc (5cm) piece of fresh green ginger, peeled and chopped

• 6 spring onions cut into 2 inch (5cm) lengths

• 1 tsp salt

• 1 tsp butter

• 2 tbsp vegetable fat

• 1 medium onion, chopped

• 2 tsp sugar

• 1/5 tsp cayenne pepper

• 1/2 tsp 5-spice powder

• 1 tbsp soy sauce

• 1 tsp chili sauce

• 2 tbsp tomato paste

• 1/2 cup (125ml) chicken stock

• 2 tsp cornstarch, mixed to a paste with 1 tbsp stock

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Method:

1. Half-fill a large saucepan with water and bring to the boil. Add the drumsticks and boil for 2 minutes. Remove the pan from the heat and drain the drumsticks on kitchen towels. Transfer to large basin. Add the ginger and spring onions and sprinkle over half the salt.

2. Cut out circles of greaseproof or waxed paper and foil and greased side down, over the basin; tie securely with string. Put the basin into a large saucepan and pour in enough boiling water to come halfway up the sides. Cover the pan and set over low heat. Steam the chicken for 45 minutes to 1 hour, depending on the size of the drumsticks.

3. Meanwhile, melt the fat in a large frying-pan. When it is hot, add the onion and stir-fry for 2 minutes. Add the sugar, cayenne, 5-spice powder, soy sauce, chili sauce, tomato paste, stock and remaining salt and bring to the boil, stirring constantly. Add the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and keep hot.

4. Remove the saucepan from the heat and lift the basin out of the pan. Remove and discard the paper circles. Transfer the mixture to a warmed serving dish.

5. Pour the chicken cooking liquids into the sauce and stir well to blend. Pour the sauce over the chicken mixture and serve at once.