Sweet, sticky and oh-so good, these chicken drumsticks make for a perfect weeknight dinner. Pair with coconut cream rice – or steamed, if you'd prefer to keep things simple – and a selection of your favourite greens.
- ½ cup honey
- ½ cup kecap manis (see Note)
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 clove garlic, crushed
- 1 kg chicken drumsticks
- 4 tbsp sesame seeds
Coconut cream rice
- 1½ cups medium grain rice
- 400 ml coconut cream
- 1½ cups water
- 1 tsp salt
- steamed greens, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C
In a large ceramic bowl, combine honey, kecap manis, oyster sauce, soy sauce, sesame oil and garlic, mix well. Add the chicken drumsticks, toss to coat. Cover and set aside for 30 minutes to marinate.
Transfer chicken and marinade to a roasting tin. Roast for 45 minutes, turning chicken every 15 minutes.
In the meantime, lightly toast sesame seeds in a small skillet. Remove from oven and sprinkle with sesame seeds.
To make the coconut cream rice, place rice, coconut cream, water and salt in a large saucepan. Bring to the boil stirring occasionally. Reduce heat, simmer covered over low heat for 10 minutes. Remove from the heat. Stand and cover for 10 minutes.
Serve chicken with coconut rice and steamed greens.
• This is an Indonesian sweet soy sauce available from most Asian supermarkets.
Photography by Brett Stevens. Styling by Justine Poole. Art direction by Anne Marie Cummins.