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Chinese Chicken Drumsticks

Chinese Chicken Drumsticks

with Garlic & Ginger Rice

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Time for a dinner that doesn’t miss a beat! Drumsticks, with their fun shape and even more fun name, are a favourite of little and big family members especially when they’re coated with a sticky ginger soy sauce and served on our famous garlic and ginger rice.

Allergens:FishGlutenSesameSoyMilkMolluscs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

chicken drumsticks

1 sachet

ginger-soy stir-fry sauce

(ContainsFish, Gluten, Sesame, Soy)

1 knob

ginger

2 clove

garlic

2 packet

basmati rice

1 head

broccoli

1 bag

snow peas

1 bunch

Asian greens

1 bunch

coriander

1 unit

long red chilli

1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 tub

oyster sauce

(ContainsGluten, Molluscs)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

½ tsp

salt

3 cup

water (for the rice)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2810 kJ
Fat27.5 g
of which saturates10.4 g
Carbohydrate41.7 g
of which sugars9.1 g
Dietary Fibre0 g
Protein60 g
Cholesterol0 mg
Sodium2290 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Dish
Grater
Large Pan
Lid
Chopping board
Knife
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Place the chicken drumsticks in a large baking dish lined with foil. Pour the ginger-soy stir-fry sauce over the chicken, toss to coat then arrange in a single layer. Bake for 35-40 minutes or until golden and cooked through. Halfway through cooking, turn the drumsticks and spoon over the marinade from the base of the dish. TIP: The chicken is cooked when the meat is no longer pink inside.

2

While the chicken is baking, finely grate the ginger. Finely grate the garlic (or use a garlic press). In a large saucepan, heat the butter and a dash of olive oil over a medium heat. Add the ginger and garlic and cook for 1 minute, or until fragrant. Add the basmati rice, salt (see ingredients list) and water (for the rice) and bring to the boil. Reduce the heat to medium-low. Simmer, stirring occasionally, for 15-20 minutes or until the rice is tender and the liquid has been absorbed. Cover with a lid to keep warm.

3

While the rice is cooking, cut the broccoli into 2cm florets and roughly chop the stalk. Trim the snow peas and slice in half lengthways. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using).

4

When the drumsticks have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate and set aside.

5

Return the pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook for 4-5 minutes or until almost tender. TIP: Add a dash of water to help speed up the cooking process. Add the snow peas and Asian greens and cook for a further 1-2 minutes or until softened. Stir through the oyster sauce. TIP: Remove the kid’s portions before adding the oyster sauce if you like.

6

Divide the garlic & ginger rice between bowls and top with the drumsticks, veggies and any sauce from the baking dish. Garnish with the coriander, sesame seeds and long red chilli (if using).

TIP: For kids, follow our serving suggestion in the main photo!