Baked chicken drumettes with ginger, honey, lemon and soy
20 Peter Bouchier Chicken Drumettes (two trays)
1 Tbsp extra virgin olive oil
1 tsp sesame oil
1 tsp Chinese five spice
2 Tbsp soy sauce
1 Tbsp honey
Juice of 1 lemon
5cm piece ginger, finely grated
8 green shallots, cut into 10cm lengths
1 Tbsp toasted sesame seeds
Cooked rice, to serve
Steamed Chinese broccoli, to serve
Preheat oven to 180°C fan‑forced (200°C conventional). Line an oven tray with baking paper. Cut small parallel lines in each drumstick, then rub with olive oil, sesame oil and five spice. Arrange on prepared tray and cook for 15 minutes.
Meanwhile, combine soy, honey, lemon juice and ginger in a small saucepan over a low heat to simmer. When a probe thermometer tested into the thick part of a drumstick reads 60°C, arrange shallots in tray with drumsticks
Baste drumsticks every 5 minutes or until chicken is cooked. Drumsticks are ready when a probe thermometer reads 75°C. Scatter with sesame seeds then serve with rice and Chinese broccoli.