I'm not sure I haven't already posted this recipe. If so, please forgive, I tried looking and although I talked about the tendon removal don't actually see the recipe. This is for a member (hi K!) as we were talking about tendons in chicken legs.
INGREDIENTS;
Cut the ‘knobs’ off the drumsticks with a good pair of kitchen shears. Giving the drumstick its Asian look.
This next part is not necessary and tedious to do but I like to pull the tendons out of the drumsticks as best I can. Using a tiny slip-lock wrench, a sharp short paring knife, dexterity and determination, grip each tendon and scrape the meat back along it, pulling all the while. If you don’t scrape back at the same time you will lose too much of the meat that is attached to the tendon.
Place chicken into a zip-lock bag. Whisk together the 7 above spices and pour over the chicken, squeezing out as much air as possible, zip it up and refrigerate for 3 hours (or even overnight).
Set up your smoker as per manufacturer’s instructions. Shake off excess marinade from drumsticks, (save the marinade) place drumsticks into smoker and you’re good to go! I find it takes about 20 - 25 minutes to cook thoroughly.
Bring leftover marinade to a boil and cook thoroughly (don’t forget it had chicken sitting in it for several hours!). I let it simmer the entire time the chicken is cooking. It reduces down to a syrup but check it after about 12 minutes to make sure it hasn’t reduced too much.
Prep some veggies to go with the water chestnuts. I stir-fry them and drizzle the syrup of marinade over them at the last minute.
Mushrooms, zucchini, sweet red pepper.
I did 8 legs, pictured 4 so I had plenty of sauce left over but that's OK - great on rice!
SMOKED FIVE-SPICE DRUMSTICKS
INGREDIENTS;
16 chicken drumsticks
1 Tbsp chopped garlic (15 mL)
2 tsp Chinese Five-Spice (10 mL)
2 tsp chopped ginger (10 mL)
2 Tbsp Hoisin Sauce (30 mL)
2 Tbsp Oyster Sauce (30 mL)
2 Tbsp Rice Vinegar (30 mL)
2 Tbsp Honey (30 mL) (I use Agave)
Hickory Chips for smoker
Sliced Water Chestnuts & a variety of Vegies to serve
1 Tbsp chopped garlic (15 mL)
2 tsp Chinese Five-Spice (10 mL)
2 tsp chopped ginger (10 mL)
2 Tbsp Hoisin Sauce (30 mL)
2 Tbsp Oyster Sauce (30 mL)
2 Tbsp Rice Vinegar (30 mL)
2 Tbsp Honey (30 mL) (I use Agave)
Hickory Chips for smoker
Sliced Water Chestnuts & a variety of Vegies to serve
Cut the ‘knobs’ off the drumsticks with a good pair of kitchen shears. Giving the drumstick its Asian look.
This next part is not necessary and tedious to do but I like to pull the tendons out of the drumsticks as best I can. Using a tiny slip-lock wrench, a sharp short paring knife, dexterity and determination, grip each tendon and scrape the meat back along it, pulling all the while. If you don’t scrape back at the same time you will lose too much of the meat that is attached to the tendon.
Place chicken into a zip-lock bag. Whisk together the 7 above spices and pour over the chicken, squeezing out as much air as possible, zip it up and refrigerate for 3 hours (or even overnight).
Set up your smoker as per manufacturer’s instructions. Shake off excess marinade from drumsticks, (save the marinade) place drumsticks into smoker and you’re good to go! I find it takes about 20 - 25 minutes to cook thoroughly.
Bring leftover marinade to a boil and cook thoroughly (don’t forget it had chicken sitting in it for several hours!). I let it simmer the entire time the chicken is cooking. It reduces down to a syrup but check it after about 12 minutes to make sure it hasn’t reduced too much.
Prep some veggies to go with the water chestnuts. I stir-fry them and drizzle the syrup of marinade over them at the last minute.
Mushrooms, zucchini, sweet red pepper.
I did 8 legs, pictured 4 so I had plenty of sauce left over but that's OK - great on rice!
