Best Chicken Drumettes In Ginger Plum Sauce Recipes

TERIYAKI DRUMETTES

Teriyaki Drumettes image

Because it's boiled, this teriyaki turns into a great caramelized sauce that can be drizzled across the chicken and steamed white rice for a nice side dish. This can be made with any kind of meat - drumettes make a great party item. Recipe doubles nicely.

Provided by Grosmcsrs

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ cups white sugar
1 cup soy sauce
1 cup water
2 tablespoons ground ginger
3 cloves garlic, diced
¾ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 ½ pounds chicken drumettes

Steps:

Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 55.3 g, Cholesterol 23.8 mg, Fat 5.7 g, Fiber 0.8 g, Protein 10.6 g, SaturatedFat 1.6 g, Sodium 2430.4 mg, Sugar 50.8 g

CHICKEN DRUMETTES IN GINGER-PLUM SAUCE

Chicken Drumettes in Ginger-plum Sauce image

A very quick and easy recipe to prepare. The ginger/plum sauce gives the chicken a delightful flavor.

Provided by William Uncle Bill

Categories Chicken

Time 26m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons extra virgin olive oil
2 lbs chicken drummettes, with skin
3 cloves garlic, finely chopped
1 tablespoon finely grated fresh gingerroot
1/2 cup finely chopped shallot (or onion)
2/3 cup plum sauce
1 tablespoon soy sauce
1 tablespoon tapioca starch or 1 tablespoon cornstarch
1/4 cup water

Steps:

Heat olive oil in a large frying pan on medium-high heat.
Add chicken drumettes and cook for about 15 minutes until lightly browned all over and cooked through.
Drain excess oil and discard.
Leave chicken in frying pan.
Add chopped garlic, grated ginger, chopped shallots, plum sauce and soy sauce and cook for 3 to 4 minutes, stirring frequently.
In a small bowl, mix together tapioca starch and water until smooth.
Add mixture to pan in small amounts and continue cooking until sauce thickens slightly, about 2 minutes, stirring constantly.
Serve hot.
This is also very good re-heated.
Chicken thighs are excellent in this recipe.

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