Curtis Stone reveals his lip-smacking easy sticky glazed marinade for chicken drumsticks. Served with rice and bok choy, these drumsticks are a treat for dinner. Full recipe www.coles.com.au/recipes-inspiration/recipes/curtis-stones-sticky-chicken-drumsticks-with-rice-and-bok-choy.Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist kzread.info/head/PL8rYS6B-sVuKeKDdL3b3FsqEoilw8Nstl.
CURTIS STONE’S STICKY CHICKEN DRUMSTICKS WITH RICE & BOK CHOY
Serves 4 Prep 10 mins Cooking 35 mins
¼ cup (60ml) Fountain Hoisin Sauce
2 tbs Coles Soy Sauce
2 tbs Capilano Squeeze Honey
3 garlic cloves, finely chopped
1 tbs finely chopped peeled ginger
1.2kg Coles Australian RSPCA Approved Chicken Drumsticks
1 bunch bok choy, quartered lengthways
1 tbs vegetable oil
2 cups (400g) Coles Long Grain White Rice
1. Position racks in middle and bottom third of oven and preheat oven to 220°C (200°C fan-forced). Line a large heavy rimmed baking tray with foil.
2. In a large bowl, whisk the hoisin sauce, soy sauce, honey, garlic and ginger. Reserve ¼ cup (60ml) sauce mixture at room temperature for serving. Coat the chicken in the remaining sauce.
3. Place the chicken on the prepared tray and transfer tray to the middle oven rack. Bake, turning occasionally, for 35 mins or until chicken is caramelised and cooked through.
4. During the last 15 mins of cooking the chicken, toss the bok choy with oil on a separate baking tray and sprinkle with salt. Cook on the bottom oven rack, turning occasionally, for 15 mins or until crisp-tender. Transfer to a cutting board and cut into pieces.
5. Meanwhile, rinse the rice in cold water and drain well. In a medium heavy saucepan over high heat, bring rice, 3 cups (750ml) water and 1 tsp salt almost to the boil. Reduce heat to low, cover and simmer gently over low heat, without stirring, for 15 mins or until the water is absorbed and rice is tender. Fluff the rice with a fork and let stand, covered, for 5 mins before serving.
6. Brush the reserved sauce mixture over the chicken. Divide the steamed rice, bok choy and chicken among 4 serving plates to serve.
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