Recipe Ingredient
- 6 to 8 medium-sized chicken drumsticks
- 2 stalks lemon grass
- 2 cm piece ginger, roughly chopped
- 3 large cloves garlic
- 1 level tsp ground turmeric
- 3 level tsp salt
- 1 rounded tbsp sugar
- 1 tbsp light vegetable oil
Instructions
- Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.
- Roughly slice lemon grass up to 9 or 10 cm from the base and either pound in a mortar and pestle or pulverise until fine in an electric food processor along with the ginger and garlic. Stir in the turmeric, salt, sugar and oil.
- Rub this over the chicken drumsticks, cover and refrigerate for 2 to 4 hours.
- Place chicken pieces under a preheated grill or roast in a 190oc oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to brown them evenly.
