Ingredients:
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)
Method:
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)
Method:
- 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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