Good Morning!
I've been up since before 6 AM, listening to roll thunders. Crazy. It's 7.34 AM at the moment and it's raining lightly and slightly. We are in heat earning and dever thunderstorm that could bring bigger size of hails. Hopefully it won't come to that. We already had hail like last week. Don't want no other hails 😵💫
I went quickly into the greenhouse earlier, harvested a couple zucchinis, Hungarian wax peppers, as well a large bowl of cherries. Now I'm sitting snuggly on my rocking chair, looking outside my big windows, winds blowing strong, thunder rolling, rain dropping, and I don't stop sneezing. Meh 😅
For today's recipe. I loosely followed a recipe from Jean Pare's book. She's a known Canadian recipe book author. It is called Chinese Chicken. End result is almost similar to Indonesian chicken dish, called Ayam Kecap/Ayam Mentega. Which is interesting, as the flavoring involved or how to prepare it, is not exactly similar 😁
1.2 kg chicken drumsticks
1/2 tsp mustard seeds
1/3 c soy sauce
1/4 c sugar
1/2 tsp each white pepper powder, garlic powder, onion powder, chicken bouillon powder, ginger powder
2 tbsp water
Grind mustard seeds into powder
In a large bowl, mix soy sauce, sugar, and spices, plus water, then stir in drumsticks to coat. Dump everything into a baking dish
Let stand, covered, for 20 minutes, then bake chicken, still covered, for 30 minutes on preheated 350 F
When 30 minutes is up, take off the aluminum foil cover, and continue baking for 1 H
Flip chicken, then broil for 8-10 minutes, if you like
Enjoy!
