Roasted Teriyaki Chicken Drumsticks

Roasted Teriyaki Chicken Drumsticks

I rubbed a dozen chicken drumsticks with Japanese teriyaki, and Korean kalbi sauces, and then left in the fridge to marinate overnight. And took them out from the fridge to roasted them in the oven on four hundred degree celsius for twenty minutes in the afternoon the next day for lunch. Before taking the chicken drumstick out from the oven, I switched from bake to broil. And left it to broil for about two minutes to make the chicken drumstick skin crispy. I turned the chicken drumsticks to the other side for two minutes too.

Beautifully Done

The teriyaki and kolbi sauces can also be used for marinating other meats too. But I often use these only for chicken and fish. I use barbecue sauce for pork and beef. This is a fairly simple recipe. Normally, I prepare the chicken drumsticks in the night and the next morning just pop them into the oven. And this would be the main cuisine. At the meat time while waiting for the chicken to cook, I cook chicken rice and prepare another simple vegetable cuisine. If I am concern with time, I just slice some cucumbers. lettuce or tomatoes to replace the stir fried vegetables.

Stir Fried Lettuce

For the lunch today, I simply stir fried lettuce with chopped garlic. I started with two spoons of cooking oil in the wok and two spoons of chopped garlic. Throw in the lettuce and stir and turn until the lettuce becomes cooked. It took only about two minutes max to cook this dish. There are many other vegetables that can be stirred fried this way. And, there are some restaurants that actually serves this kind of stir fried vegetables which I feel to be too simple for a restaurant cuisine. At home is altogether different. Everything was done within an hour. I like to prepare easy meals which does not take too much of time.