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All I can say is OMG!!! I made the following chicken recipe (off the top of my head) and felt like I had been transported to some exotic location after the first bite. If you like exotic ethnic foods, you owe it to yourself to try this!!!
1. Line an oven-proof dish (the size that will hold all the drumsticks) with aluminum foil.
2. Place the drumsticks on the foil, allowing for a little separation between the pieces.
3. Season one side with sea salt, white pepper, ground ginger, chili powder, Chinese 5-spice powder and dried basil. (Important: LAYER THE SEASONINGS IN ORDER.)
4. Mash the seasonings into the chicken with the back of a fork.
5. Flip the drumsticks and repeat steps 3-4.
6. Place prepared chicken under a broiler for about 7 minutes each side. I don't have exact time on this. I just checked the chicken and thought it was going to burn, so I flipped it. I didn't note the time. Turns out the chicken didn't burn, but it was so crispy and flavorful. There could have been a box of Oreos in front of me and I would've passed on them in favor of this chicken-- that's how good it is!
* You will know it's done when a few spots of the chicken are very dark brown (almost black) and crispy. If you prefer charred, leave it in a little longer.
Hope you all enjoy this induction-friendly main course!
P.S. I enjoyed mine with two side dishes. I simply heated sesame oil, hot pepper oil and freshly chopped garlic in a large frying pan long enough for the garlic to brown, then I added rinsed shirataki noodles to the pan along with a little sea salt. I only "stir-fried" this concoction to warm the noodles; otherwise, they'd be too rubbery. For the other side dish, I sauteed asparagus with fantastic olive oil, FRESH Italian parsley and FRESH oregano in a large frying pan. I didn't even have to add salt because it didn't need it.
1. Line an oven-proof dish (the size that will hold all the drumsticks) with aluminum foil.
2. Place the drumsticks on the foil, allowing for a little separation between the pieces.
3. Season one side with sea salt, white pepper, ground ginger, chili powder, Chinese 5-spice powder and dried basil. (Important: LAYER THE SEASONINGS IN ORDER.)
4. Mash the seasonings into the chicken with the back of a fork.
5. Flip the drumsticks and repeat steps 3-4.
6. Place prepared chicken under a broiler for about 7 minutes each side. I don't have exact time on this. I just checked the chicken and thought it was going to burn, so I flipped it. I didn't note the time. Turns out the chicken didn't burn, but it was so crispy and flavorful. There could have been a box of Oreos in front of me and I would've passed on them in favor of this chicken-- that's how good it is!
* You will know it's done when a few spots of the chicken are very dark brown (almost black) and crispy. If you prefer charred, leave it in a little longer.
Hope you all enjoy this induction-friendly main course!
P.S. I enjoyed mine with two side dishes. I simply heated sesame oil, hot pepper oil and freshly chopped garlic in a large frying pan long enough for the garlic to brown, then I added rinsed shirataki noodles to the pan along with a little sea salt. I only "stir-fried" this concoction to warm the noodles; otherwise, they'd be too rubbery. For the other side dish, I sauteed asparagus with fantastic olive oil, FRESH Italian parsley and FRESH oregano in a large frying pan. I didn't even have to add salt because it didn't need it.
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