Five-spice roast chicken drumsticks

  • 3 cloves garlic, crushed and chopped
  • 2 tbsp freshly grated ginger
  • 2 tbsp honey
  • 2 tbsp light soy sauce
  • 1 tbsp groundnut oil
  • 1 tbsp Shaohsing wine or dry sherry
  • 2 tsp five-spice powder
  • 1kg skin-on chicken drumsticks
Notes: In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy colour. Many eateries display a range of cooked food in their window fronts to entice diners.

Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.


1) In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time.

2) When ready to cook, preheat an oven to 180°C. Arrange the chicken drumsticks on a roasting pan, and roast for 30 mins, or until their skins are golden.

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