Another chicken recipe I would love to share with you is Hawaiian drumsticks, it is one of my husband´s favorite dinner, as he said it is one of my best recipes. Using Lurpak butter in browning the chicken legs on the stove before moving them to the oven on moderate heat is my first step in making this recipe to give more extra flavor to the chicken. I use the same butter from the drumsticks in cooking the sauce. If the sauce is not thick enough, you can mix up a teaspoon of cornstarch into 5 tablespoon cold water and add it to the sauce and stir gently.
- 7 pieces chicken drumsticks, rinse and pat dry with paper.
- 50 g butter
- 1 green bell pepper, cut into strips.
- 1 can pineapple rings in juice, drained and set aside.
- 1 cup catchup
- ½ cup brown sugar
- ½ cup soy sauce
- 1 onion, cuti into strips
- 2 cloves garlic, minced
- ½ teaspoon powdered ginger or 1 teaspoon thinly sliced fresh ginger root.
- ½ cup water
- a dash of salt and ground pepper to flavor chicken
Place chicken in a medium bowl, sprinkle a dash of salt and ground pepper to the chicken to enhance flavor. Refrigerate for 1 hour.
Melt butter in a heated large non-stick skillet over medium heat. Add chicken drumsticks and brown lightly on all side. Place skillet with chicken drumsticks in oven and allow to bake for 25-30 minutes at 350 degrees.
In a small bowl, combine catchup, brown sugar, soy sauce, pineapple juice and ½ cup water. Mix well.
Remove skillet from oven, set aside the drumsticks. In the same non-stick skillet and the same butter fry the drumsticks, stir fry the garlic, onion, bell pepper and root ginger/powdered ginger in a medium heat for 3-4 minutes.
Gently pour the pineapple juice and catchup mixture into skillet and stir fry until sauce thickens. Add pineapple rings and drumsticks, simmer for 3-5 minutes. Garnish with fresh radish and serve with newly cooked rice.