Teriyaki drumsticks

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 8
Servings 2
Time

Ingredients

  • 4
    chicken drumsticks, skinned
  • 15
    ml
    soy sauce
  • 30
    ml
    sherry
  • 1
    clove garlic, crushed
  • 5
    ml
    fresh ginger, grated
  • 15
    g
    butter
  • 15
    ml
    soft brown sugar
  • spring onion tassels to garnish
 

Method

 
Using a sharp knife, make 2 deep slashes in the flesh of each drumstick. Place in a bowl with the soy sauce, sherry, garlic and ginger. Toss well to coat and leave to marinate for at least 30 minutes. Remove the drumsticks from the marinade and arrange on a cooking plate, narrow ends to the centre. Set aside. Add the butter and sugar to the marinade and cook on HIGH for 1 1/2 to 2 minutes until it forms a thick glaze. Cover the drumsticks and cook on HIGH for 3 minutes. Pour away the cooking juices. Coat the drumsticks with the teriyaki glaze and cook, uncovered, on HIGH for a further 2 to 3 minutes, basting twice. Garnish with spring onion tassels and serve hot or cold with rice and stir-fried vegetables.
 

Read more on: poultry  |  microwave
 

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