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Quick Tips

Brining your chicken!
Brine your chicken, especially if you are going to barbecue or cook it on direct heat (like a tandoor or under a grill/oven). Brining helps enhance the flavours, and increases the moisture, thus improving the tenderness of your meat!
For this recipe, add the chicken drums in an air tight container. Add water enough to cover the chicken all over. Add around 2 tbsps of salt (plain table salt would work, if you have sea salt, even better), and 1 tsp of sugar.Close the lid, and keep it in the fridge for at least 6 hours (overnight ideally preferred). Remember, fridge, not the freezer! 
When you are ready to make the recipe, get it out, and wash the drums sticks under the tap for a minute or two.Why not also add a whole few peppercorns in there? Try it and let me know! You could add a whole bunch of spices when brining your chicken to infuse flavours in your dish!Want to know more about brining? Here you go  - A Complete guide to brining your chicken
1/2 kg Chicken drumsticks
4 - 8 Garlic cloves, finely chopped
1/2 inch Ginger, finely chopped
2 Tbsps, Dark soy sauce
3 Tbsps, Honey
2 Tbsps, Ground black pepper (15 - 20 peppercorns coarsely ground)
1 Tbsp Black pepper sauce (I used Ching's Secret Black pepper sauce)
1 Tbsp Lemon/Lime juice
Salt to taste
1 Tbsp Oil
Wash the drumsticks (remove the skin). With a sharp knife make deep cuts on the drumsticks (Please see the Tips section for brining your chicken)

​Blend the rest of the ingredients in a blender (including the oil).

Marinate the chicken drums in the mixture. Rest for around 1 - 2 hours

​Preheat an oven to 180 deg C.Heat a cast iron/frying pan, and transfer the marinated chicken along with the marinade in to the pan.

​On a medium to low heat, cook the chicken for 3 - 4 minutes. Keep stirring the drumsticks to allow the marinade to coat all around. The mixture will start to caramelize (due to the honey) and thicken.

Line the baking tray with aluminium foil (or use a cast iron skillet instead; I used my sizzler iron plate). Brush lightly with oil and lay out the chicken drums.

​Cook the chicken drums for around 8-12 minutes (or until done) in the oven until done. (toothpick pierced in the thickest part of the chicken should come out clean)

​Remove from the oven, rest them for a few minutes, and then serve! Kids will love this due to the sweet, sour, salty and hot flavours combined!



Honey & Black Pepper Chicken


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