Cooking Heals

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Another photography attempt at spicy lemon chicken drummettes…Still poor natural lighting as it was almost 7 pm! 😦 I made this earlier a week back but wasn't very satisfied with the studio lit outcome…

I first created this dish in Rome, when I was at a backpacker's hostel…simply because the ingredients were all I could find in the supermarket to prepare a fast and decent one-dish meal!

I need to cook this and shoot again for better photography results!

But it's definitely very delicious! Here's the recipe:

Cooking time: 30 mins
Preparation: 10 mins (+ 60 mins to marinate chicken)
Serving: 2 – 3

Ingredients:
10 chicken drummettes
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp honey
1/2 cup of vegetable oil for frying

For sauce:
juice from 1/2 lemon
1/2 tsp lemon zest
3 cloves garlic, crushed and chopped
1/2 red onion, chopped
3 stalks of thyme, roughly chopped
1 red chili, seeds removed and cut into small squares
1 tsp honey
1 tsp cane sugar
pinch of salt
1/2 tsp corn flour
1 cup water

Procedure:
1. Marinate chicken drummettes with salt, black pepper and honey for 30 mins – 1 hour, set aside.
2. Heat up oil until bubbles form around a chopstick when put in the oil. Pat chicken drummettes with kitchen towel to remove excess liquid, fry in oil until golden brown on both sides.
3. Remove chicken drummettes from oil, drain on kitchen towel. Pour away oil in the pan/wok until about 2 tbsp left.
4. Mix water with corn flour, sugar, honey and salt, stir well and leave aside.
5. Fry remaining oil in pan/wok with garlic, onion and chili until tender and fragrant, then add thyme, lemon juice and mixture (4). Leave to boil, it should take about 3 – 5 minutes. Add more salt or sugar to adjust taste according to liking. Turn off fire.
6. Return the chicken drummettes to the wok/pan and mix well with the spicy lemon sauce.
7. Serve with baguette slices or rice, enjoy!