CHICKEN DRUMSTICKS IN GINGER WINE
This is an adopted recipe of mine. I have added a few ingredients, lengthened the cooking time, and I thnk it's great!
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan and fry chicken until browned a little.
- Combine all other ingredients in a saucepan; add the chicken .
- Bring to the boil, then simmer until chicken is tender and sauce is reduced and thickened (about i hour).
- Add a little more water to the saucepan if the sauce reduces too much before you think your chicken is cooked.
Nutrition Facts : Calories 320.4, Fat 19.5, SaturatedFat 4.4, Cholesterol 118.3, Sodium 875.7, Carbohydrate 5.3, Fiber 0.2, Sugar 3.4, Protein 29.3
INSTANT POT GARLIC GINGER CHICKEN DRUMSTICKS
Make and share this Instant Pot Garlic Ginger Chicken Drumsticks recipe from Food.com.
Provided by Jen in Victoria
Categories Chicken
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic and ginger until combined.
- Pour sauce in the instant pot.
- Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce).
- Cook on high pressure for 10 minutes (MANUAL 10 MINUTES).
- Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR).
- Release the steam and hit the saute button so the sauce boils and starts reducing.
- Remove the drumsticks and place them on a cookie sheet lined with parchment paper.
- Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like). Meanwhile, leave the sauce on the instant pot so it keeps reducing.
- Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.
Nutrition Facts : Calories 258.7, Fat 9.6, SaturatedFat 2.6, Cholesterol 88.7, Sodium 2105, Carbohydrate 18, Fiber 0.3, Sugar 15.9, Protein 25
EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY
Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
- Mix in the chicken drumsticks.
- Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
- Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
- Remove from the pan and pour in the marinade.
- Bring to a boil and stir, until the marinade is thick and resembles a sauce.
- Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
- Garnish with sesame seeds and spring onions.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams
SLOW COOKER SOY-GINGER CHICKEN
Take it easy: Let your slow cooker or oven work its magic on this flavorful chicken dinner in a tasty soy-ginger sauce.
Provided by Martha Stewart
Categories Chicken Thigh Recipes
Time 6h30m
Number Of Ingredients 13
Steps:
- In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
- Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).
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- In a large sauté pan over medium heat, warm the oil. Cook the chicken until golden brown on all sides, turning the chicken often so that it browns evenly, 5 to 7 minutes per side. Push the drumsticks aside, add the garlic, bay leaf, and rosemary, reduce the heat slightly, and cook, stirring frequently, until the garlic is fragrant, 1 to 3 minutes.
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