Here’s the dish that I mentioned using drumstick to make stock to keep in jar and using drumstick pieces as a dish. Today, I am using the pieces as a main to go with rice and kim chi.
It’s a simple dish and quick to prepare when you have the chicken pieces ready. All you needed is warmed up in pan and add in garlic, oil, salt, pepper and coriander. The marinade will be sauce.
I am happy to have ready meat to go with rice and a side ready vegetables kim chi. My dinner is comforting delicious tangy sweet and savoury. Let’s cook!!!
4-6 c water, just enough to cover the drumsticks slightly above 1”
4 garlic cloves
1 c extra water (OPT)
1 Tsp chicken powder stock (OPT)
1 ” ginger
Marinade for chicken pieces
300 g chicken pieces from drumstick
1 lemon juice
2 Tbs sugar
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
1 Tbs minced garlic
oil to cook
Do chicken stock one day in advance
In a pot, add drumsticks, 4 c water and bring it to a simmer on low heat about 35 minutes. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or a spoon. When it is done, strain stock through sieve into another pot (I usually line it with a muslin cloth).
Add remaining stock ingredients into pot with drumsticks. Simmer very gently for 1-2.5 hours. The longer the stock, the more flavour it will have, but the drumsticks will lose flavour. Remove the drumsticks from the pot once it has cooked.
Let it cool and remove meat from bones. Keep in an airtight container in fridge. Add in 1 extra cup of water and powder stock into stock. Bring it to boil for more stock and check seasoning. Switch off hob. When the stock had cool completely, spoon into sterilized jars with tight lids, label name and date make before you refrigerate them.
When you want the chicken pieces, use a clean dry spoon to scoop the amount you want. You can add the chicken pieces with anything. At least you have ready cooked meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks.
The following day
Add chicken pieces and marinade, except oil, minced garlic, salt and pepper into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. After 30 minutes, heat the pan on med heat and add garlic cook until fragrant about 1 minute. Add chicken pieces and the marinade cook for about 5-7 minutes, toss around to warmed up the chicken pieces.
Add some coriander in to gives some colour and flavour. Check the seasoning and the sauce from the marinade. Switch off the hob, spoon onto serving deep plate and garnish with some coriander. Serve with rice and vegetables on the side. Enjoy with a glass of white wine.
Note: You can add vegetables to you chicken pieces if you like such as capsicums, green leaves, pineapples and even cashew nuts. I prefer it just with coriander.