This baked chicken appetizer is shaped like a lollipop and tastes amazing. The idea is to cut the meat around the base of the chicken drumette and pull it towards the top so it is shaped like a lollipop.
Here’s a simple recipe with hoisin sauce and ginger marinade.
The choices of dipping sauces are limitless – spicy garlic chilli, sweet chilli, tomato – anything you like, although they are delicious entirely on their own.
Ingredients
• 10 chicken drumettes, skin on, cleaned and patted dry
For the marinade:
- 5 cm ginger, peeled and minced
- 1 clove garlic, peeled and minced
- 3 tablespoons hoisin sauce
- 1/2 tablespoon mild chilli sauce, optional
- 1/2 tablespoon soy sauce
- 1/2 tablespoon honey or sugar
- 1/2 tablespoon water
Method
- Using scissors or a knife, cut the skin and tendons around the base of each drumette. Peel, scrape and push the meat down to the thick end, making it into a lollipop shape. Cut off the knuckle end. Repeat with the remaining drumettes.
- In a bowl, mix the marinade ingredients.
- Add the drumettes, coat well and marinade for at least one hour, or best overnight.
- Preheat the oven to 176°C. Arrange the drumettes on the wire rack over a baking pan. Bake until the chicken is nicely browned, slightly charred and completely cooked through, for about 35 minutes.
- Serve with dipping sauces of your choice.
Tip: Wrap the bone of each drumette with aluminum foil for a lovelier presentation and to make it less messy to hold.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.