We start by cooking the ginger and garlic, then add the hoisin, honey, soy, vinegar and rice wine and reducing it to a sticky consistency. The trick for us is getting the marinade thick enough to coat the drumettes but loose enough not to burn in the oven. We then coat the drumettes in marinade and sesame seeds and dish them up. We're making just one size - 1kg - double up if you need to cater for larger numbers.
Free-range chicken drumettes, hoisin sauce, honey, garlic, ginger, dry sherry, rice vinegar, soy sauce, sesame oil, sesame seeds.
CONTAINS:
Gluten, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per pack | |
| ENERGY | 8318kJ |
| PROTEIN | 183.5g |
| FAT TOTAL | 102.8g |
| - SATURATED | 29.4g |
| CARBS | 87.3g |
| - SUGARS | 67.6g |
| SODIUM | 3570mg |
Large:
Serves three to four.
Serve with noodles tossed through with julienned vegetables, sesame seeds and a soy-sesame dressing or a baked potato, sweet corn and slaw. Leftovers are excellent cold for lunch.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw chicken and should be fully cooked before consumption.
Defrost fully. Cook in oven (FF) at 180C for 25-30 minutes, turning a couple of times.
Keep an eye on them as they cook and throw half a cup of water into the tray if they look like sticking or burning.
