First of all, I'd like to acknowledge 
Hive account@dragraff, because of his #freshflavours post last week, I was motivated to cook his recipe of Glazed Hoisin Chicken Drumsticks. It was easy to understand and follow. However, due to my husband's dietary requirement, I had to make minor adjustments.
In Hive account@dragraff's post NEW CONTEST 🥗🥘🍝 #FRESHFLAVOURS, he wanted his readers to guess what the secret ingredient was in his recipe. Whoever guessed it first would win an SBI share. 
Hive account@twodorks, 
Hive account@thethreehugs, 
Hive account@ychaa and I all guessed it was sesame seeds. I said,
No doubt the secret ingredient is the sesame seeds. But, Hive account@twodorks and Hive account@thethreehugs guessed it first. Good luck on your contest! I will try the recipe either tomorrow or Saturday. I have to go shopping for the ingredients first. Haha!
Anyway, it took me four days before I finally got to cook the recipe. I was not feeling well on Friday, then on Saturday I was still a little bit unwell but found enthusiasm to start cleaning the spare room. On Sunday, I couldn't cook because we had lunch at my mother-in-law's house (which is a regular thing) and for sure there were leftovers from lunch. Finally, on Monday, I decided to cook the recipe so that the veggies won't go to waste.
This is my version of Hive account@dragraff's recipe of Glazed Hoisin Chicken Drumsticks. I had to improvise because I wanted to utilise some of the vegetables I had in my fridge (such as carrots and cabbage), and also because my husband is severely allergic to sesame, which is one of the ingredients of Hoisin sauce.
GLAZED 'NON-HOISIN' CHICKEN FILLETS
| Ingredients: | Ingredients: |
|---|
1/2 kilo chicken thigh fillets
3 small carrots
2 bunches of baby pak choi
2 cups of cabbage
3 cloves of garlic
spring onions
3 tbsps soy sauce
sesame seeds | 3 tbsps worcestershire sauce
2 tbsps white wine vinegar
2 tbsps honey
2 tbsps soy and honey sauce
salt and pepper
olive oil
jasmine rice |
Preparation:
(1.) Preheat the oven to 200oC (fan bake).
(2.) Dice chicken fillets, place them in a baking dish, and then rub with oil, salt and pepper.
(3.) When the oven is ready, place the baking dish in the oven and bake for 20 minutes. After 20 minutes, remove the dish out of the oven and set aside.
(4.) Using a rice cooker, cook 4 cups of jasmine rice with 4 cups of water.
(5.) Cut carrots into thin slices.
(6.) Slice pak choi and cabbage into thin strips.
(7.) Crush garlic and cut them into tiny pieces.
Method:
1. Heat olive oil in medium heat. Sauté garlic until golden brown.
2. Add carrots and sauté for 1-2 minutes.
3. Add cabbage and sauté for 1-2 minutes.
4. Add the chicken fillets, honey, white vinegar, soy sauce, worcestershire sauce and soy and honey sauce. Mix them all in. Stir and simmer for 3 minutes.
5. Add the pak choi and spring onions. Cover and remove from heat.
6. Roast the sesame seeds in a separate pan until "it smells fine", then set aside.
[Since my husband is allergic to sesame, I didn't mix the roasted sesame seeds with the dish. I sprinkled sesame seeds on to my plate instead.]
Serve with rice, and enjoy your meal!!!
καλή όρεξη! Kali orexi! Bon Appétit!
(Served without sesame seeds.)
(Served with sesame seeds.)
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