bits and pieces

Thursday, August 11, 2011

Spicy Sesame Mustard Drumsticks: Chicken d'China, the Chinese Chicken

sesame oil, dijon, lotsa spice and roasted sesame seeds.. oh, and continually
shoddy photography. One day I will be able to afford a nice camera and we'll
all be able to revel in have a drumstick and your brain stops tickin!


So here I am, back in action with a Barenaked Ladies reference and some chiiiiiiicken. I actually made this last night and kind of made it up as I went along. Apparently it was good, so there you go! Chicken for you! I'm not sure how it's 'chinese' chicken, but it's not really japanese-y and it's not really thai-y or korean-y or anything else, so I think I went with China since it's biggest and a little more all encompassing.

One day soon I want to try and recreate Romados chicken (what up Montrealers!) but I don't know if I'll be able to do that justice without a rotisserie/bevy of salty Portuguese ladies.

My Mom is in town visiting and so I haven't been cooking much. She always complains that when I see her we just go for lots of dinners so I never actually cook for her. Come to think of it, I think I've only cooked for my Dad maybe once or twice too. Poor deprived parents.

We were planning on doing a little BBQ last night, bbq'd chicken, some prawns, and have a few little sides (recipes forth coming. I made a cucumber salad that I could eat for days).Unfortunately, the land of the living skies decided that it's skies were getting really lively and it impromptu thunderstormed on us like only Saskatchewan can.

This chicken ended up getting baked, which was apparently scrumptrulescent so heyo! Asian style chicken for next time you feel like cooking up a far east feast. I served this with that cucumber salad, a failed spinach gomae, crab rangoons (SO good), and some jumbo prawns. If drumsticks aren't your thing you could do this with any cut of chicken! Just adjust your cooking time accordingly and enjoy


5 chicken drumsticks

4 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp Dijon/ancient mustard

2-4 tbsp hot sauce (I used Franks)

2 dashes of Tabasco (don’t worry this thing isn’t TOO hot)

1 tsp white pepper

2 dashes of cayenne

3-4 dashes of sesame oil (such exact, professional measurements, eh?)

A good squirt of lime juice

1 tsp sesame seeds for sprinklin’

Diced green onion for garnish (if you’re feeling fancy/have been watching too much iron chef)

Other things you will need

A bowl for marinating + some saran wrap for covering

A baking sheet

Some tongs for dealing with your chicken. Or just use your hands. But make sure you wash them. I don’t want anyone getting salmonella.

  1. Combine all ingredients except chicken. Whisk briefly until combined. Take a taste and adjust any hot sauce/mustard/sesame needs you may have. If everything’s under control dump it in your bowl.
  2. Add the chicken and ensure it is evenly coated. I like to tong my chicken around until it’s nice and coated. Cover and refrigerate for 1 hour or more, tossing occasionally to ensure your chicken is getting a nice even marinade. The longer you marinate these the longer the flavours have to... well, to marinate, so if you leave these overnight (which you can!) they’ll be a lot spicier than if you leave them for say,  hours. Since these are baked I think leaving them for an hour or two is fine. I like to leave my chicken wings overnight so that the whole chicken wing tastes like it’s flavour – not just like deep fried. Who am I kidding, deep fried tastes delicious.
  3. True story – I just typed deep friend instead of deep fried, both times. I think I need to get out more.
  4. Preheat your oven to 425.
  5. When your oven is ready, bake your chicken for 10 minutes, ladel on some marinade and sprinkle with sesame seeds. Bake for another 5.
  6. Turn your oven down to 400 and flip your chicken drumsticks. Ladel some marinade on and bake for 10 minutes. Ladel more marinade and sprinkle with sesame seeds. Bake for 5 minutes. Check one to ensure they’re cooked. To check give one of your drumsticks a poke with a knife and dig in somewhere close to the bone. If the chicken juices that leak out (ga-ross) are clear – it’s done. If the juices run pink – close the oven and cook for another couple minutes. Cooking time will vary based on the size of your drumsticks but come on, use your judgment. If you have giant-monster chicken drumsticks then they will likely take 5-10 minutes longer and you will have more chicken to fill your tummy.

No comments:

Post a Comment