November 29, 2016


Chicken drumsticks - 8
Ground ginger - 2 tsp
Salt and pepper
Corn flour - 2 tbsp
Water - 2 tbsp
Vinegar - 5 tbsp
Soy sauce - 2 tsp
Brown sugar - 4 tbsp
Chicken stock - 300 ml
Pineapple chunks -300 gms (1 can)
Tomatoes - 4 (skinned and quartered)
Red pepper - 1 (cored, seeded and sliced)


  •  Rub the chicken drumsticks with the ginger, salt and pepper.
  • Place under a preheated grill and cook until golden on all sides. Transfer to a casserole.
  • Blend the cornflour with the water in a saucepan and add the vinegar, soy sauce, sugar and stock.
  • bring to the boil, stirring, and simmer until thickened.
  • Add the pineapple with its syrup, the tomatoes and red pepper and stir well.
  • Pour over the chicken in the casserole.
  • Cover and cook in a preheated moderate oven for about 30 minutes or until the chickken is cooked through and tender.

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