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Saturday, January 21, 2012

Asian Drumsticks

Silence. It's not too often we stop to appreciate it. As I was sitting here thinking of words to type tonight, the thought struck me that it's perfectly silent in my house right now. The only sound I could hear was the "whirring" of the computer tower and then the silence was broken by my fingers gently typing on the keyboard. The sounds of a busy house have settled down for the evening. The dishes are washed and the laundry is done. The years of kids making endless noise have also passed. So for now I sit and truly appreciate the quiet of my home. Earlier today this house was anything but quiet, as I cooked and baked. At times it sounded as though an orchestra of pots and pans were practicing in my kitchen for their big show. There was side dishes to  make, desserts to bake for church tomorrow and then there was this yummy chicken to make. Now you understand why there was so much noise in the kitchen earlier. All the noise was worth it for this wonderful chicken!

5 drumsticks
fresh ginger, (about a 1 1/2 inch piece)
2 small garlic cloves
1/2 tsp orange zest
1 red jalapeno pepper, chopped finely
2 tbsp orange juice
1/2 tsp Chinese five spice powder
1 tsp sesame oil
2 tbsp fish sauce
5 tbsp soy sauce
1/4 cup cooking sherry
1/2 cup honey
sesame seeds, to garnish
green onions, chopped, to garnish

Heat oven to 375.
Use your zester (or you can use a grater, I just prefer the zester for a more finely grated ingredient) to zest your ginger, garlic and orange peel into a small bowl. Add the chopped jalapeno and the orange juice to the bowl. Next add the Chinese five-spice powder, and the remaining ingredients to the bowl.  Mix thoroughly.Pour the marinade into a large baggie (gallon storage bag size) with the chicken and let it marinade in the refrigerator for at least a couple of hours. Make sure to turn the bag over every so often to distribute the marinade evenly on the chicken. Pour the chicken and the marinade into a greased baking dish. Bake at 350F for half an hour. (Take the chicken out of the oven after 15 minutes and use a spoon to redistribute the marinade). After the 30 minutes, use a spoon once again to scoop some of the marinade back onto the chicken. Turn them over and make sure both sides are covered with marinade.Put them back into the oven until they are finished baking all the way through. This will probably take another 20-30 minutes. (use your spoon after 15 min just like you did before to scoop the marinade back onto the chicken.) The marinade will be thicker and kind of sticky now. that's ok...that's how you want it. Once the chicken is done, garnish with sesame seeds and chopped green onions.

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