Chicken Ringo

This is a chicken drumstick dish – hence I called it Chicken Ringo – he was a drummer, right?

I slashed the skin of each drumstick several times to help my marinade work better.  I marinaded the drumsticks in a mixture of these things:

Tahitian lime syrup (you could just use lime or lemon juice

Hot chilli jam

Maple Syrup

Worcestershire Suace

Rice Wine Vinegar

Oil

Salt and Pepper

I left it to stand on the bench for ½ an hour bringing the chicken closer to room temperature.  I think the best thing would be to marinate the chicken overnight in the fridge – but I didn't think that far enough ahead.

Fry the drumsticks until they are golden and then finish them in the oven – moderate – covered with foil for 30 minutes and then uncovered for the last 15.

I served the chicken with a side of wilted bok choy and noodles.  To do the bok choy I sliced the stalk part up and cooked it first with a small dice of red onion and some bell pepper.  The leaves of the bok choy were added right at the end and just wilted rather than cooked.

So I boiled some noodles (salt the water).  Took them off the heat, stirred through a lightly beaten egg and then added the bok choy mixture and some spring onion (scallion) for colour.  Don't forget to stir the egg in off the heat – if the pot is too hot the egg will scramble rather than going silky.