Honey Soy Chicken Drumsticks With Coconut Rice

Serves  2
Preparation   20 mins
Cooking   45 mins
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Ingredients

  • 1 x 1kg (approx.) Lilydale Bulk Drumsticks
  • ½ cup honey
  • ½ cup kecap manis (Indonesian sweet soy sauce)
  • 2 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon sesame oil
  • 2 clove garlic, crushed
  • 4 tablespoon sesame seeds, lightly toasted

COCONUT RICE

  • 1 ½ cups medium grain rice
  • 400mL coconut cream
  • 1 ½ cups water
  • 1 teaspoon salt

TO SERVE

Steamed greens

Method

  1. Preheat oven to 200C.
  2. To make the marinade, place honey, kecap manis, oyster sauce, soy sauce, sesame oil and garlic in a bowl. Mix to combine. Add the chicken legs, toss to coat, cover and set aside for 15 minutes to marinate.
  3. Transfer chicken and marinade to a roasting tin. Roast for 45 minutes, turning chicken every 15 minutes. Remove from oven and sprinkle with sesame seeds.
  4. To make the coconut rice, place all the ingredients in a large saucepan. Bring to the boil stirring occasionally. Reduce heat, simmer covered on low for 10 minutes. Remove from the heat. Stand, covered for 10 minutes.
  5. Serve chicken with coconut rice and steamed greens.