In an ang mo (western) country, honey-soy seems to be an Asian or Oriental kind of dish. Funny thing is that Asians don’t really season stuff with honey soy that often.
They have honey-soy chips, honey-soy potatoes, honey-soy like everything… sounds so Chinese, but actually only found in western countries.
So here’s my take on the honey-soy, the Asian interpretation. It is going to taste Asian rather than the Western-Asian-wannabe.
Fast, easy, a little like char siew or really very much like char siew, minus the coloring. Also very similar to teriyaki chicken, minus the mirin. I made it very Asian this time round, the next time I cook this, I will crisp the skin.
5 Chicken Drumsticks (chicken maryland)
1 Tbsp Sesame Seeds, toasted
1/4 cup Light Soya Sauce
1/8 cup Honey
1 Tbsp Sesame Oil
1 Tbsp Shao Xing Wine
1 Tbsp Ginger, grated finely
1 tsp Cracked Black Pepper
- Mix the marinade ingredients into a pot.
- Add the chicken pieces to the marinade.
- You can marinade overnight, I normally don't.
- Heat up the pot with the chicken at medium heat.
- Lower heat and simmer till cooked.
- Remove chicken pieces and sprinkle with sesame seeds.
- Reduce the remaining marinade in the pot into a thick sauce.
- Drizzle over chicken.