Ingredients for two persons (4 drumsticks per person)
- 8 Chicken drumsticks with the skin still on (about 1 kilogram)
- 2 small red (hot) chili peppers (lombokjes)
- (optional, if you like it hot) 1 heaped tea spoon (3 grams) of cayenne pepper
- 2 heaped tea spoons (6 grams) of piment powder (allspice) (not 5 spice, this is not the same)
- 2 or 3 cloves of garlic
- 2 large onions ( 3 or 4 smaller ones)
- 20 grams of fresh ginger root
- 60 grams of brown sugar
- 50 ml sweet soy sauce (Ketjap Manis)
- Juice of 4 limes
- 15 ml vegetable oil
- Salt to taste (and optionally some black pepper)
Peparation
- Chop all choppable ingredients finely (peppers, ginger, garlic, onions).
- In a large bowl, mix all ingredients into a marinade.
- Score the drumsticks with 3 or 4 cuts (1cm deep) with a sharp knife to let the marinade infuse better into the meat.
- Make a circular cut around the bone, at the thinner side of the drumstick (about 3 or 4 cm from the end of the bone), to separate the meat from the tendons.
- Add the drumsticks to the marinade, mix well, and let it sit for an hour or more. Stir every now and then.
Baking
- Preheat the over to 180 degrees Celcius (350 degrees Fahrenheit)
- Use the smallest ovenproof dish possible to make the drumsticks sit snugly together.
- Line the dish with tinfoil (aluminium foil) or baking paper (parchment paper) (easier washing up afterwards)
- Place the drumsticks in the dish and spread the marinade mix over the drumsticks.
- Sprinkle salt to taste over the drumsticks, and if you like, some freshly ground black pepper.
- Place in the oven and bake for at least 60 minutes.
Serving
- Serve with rice or, if you prefer, crumbly potatoes. The juice from this dish needs to hang on to something.
- A fresh salad goes very well with this dish to counteract the full flavour of the spicy sauce.