Monday, June 30, 2008

Baked Mushroom Chicken Drumsticks

A hit with adults, too, a no-sweat way to cook your meat is to just marinate them and have them baked in the oven the next day.

For the above: (half it or divide to your desired proportion if you are making less)

15 chicken drumsticks

4 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon sugar
3 sticks of lemongrass
2 tablespoon of wolfberry (aka kei chi in Cantonese)
10 pieces of fresh Shitake mushrooms, sliced

  1. Put the drumsticks in a shallow ovenproof dish
  2. Combine all ingredients of the marinade and pour over to drumsticks
  3. Baste mixture and drumsticks
  4. Set aside to marinade for at least 30 minutes (would be great if kept in fridge overnight)
  5. Preheat oven to 180 C and bake, with the marinade, for 30 minutes or until tender, turning once
  6. Serve with rice or mashed potatoes

**Remove the chicken bone for young toddlers

**Extra cooked chicken can be covered and refrigerated for up to one day

**Have a small fridge but wish to leave the drumsticks to marinade overnight? Just keep in airtight container and transfer to baking dish when ready to bake

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