Sizzling drumsticks recipe

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  • Yield: 6 drumsticks


  • ¼ packet fresh or dried bean curd sheets/skins (approx. 75 g/2½ oz.), cut into 6 oblong sheets (approx. 12.5 x 7.5 cm/5 x 3 inches)
  • 1 litre/1 quart boiling vegetable stock
  • 2 x 280-g/10-oz. cans gluten/seitan mock chicken, drained and rinsed, or use Vietnamese ‘chicken ham’
  • 1 tablespoon vegetable oil
  • 4 tablespoons soy sauce
For the Sauce
  • 6 large red chillies/chiles, finely chopped
  • 6 garlic cloves, finely chopped
  • ½ teaspoon ground white pepper
  • 2 tablespoons Shaoxing rice wine or cooking sherry
  • 2 tablespoons dark soy sauce
  • 4 tablespoons agave syrup
  • ½–1 tablespoon brown sugar, to taste
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon sea salt
  • large handful of fresh coriander/cilantro, finely chopped
To Serve
  • handful of toasted cashews, roughly chopped
  • handful of spring onions/scallions, thinly sliced at an angle
  • freshly chopped coriander/cilantro and sliced red chilli/chile, to garnish (optional)
How to Make It
  1. Lay the bean curd sheets in a large, wide dish, cover with the hot stock and soak for a few minutes.
  2. Mix all the ingredients for the sauce together in a large bowl and set aside for 10 minutes.
  3. Preheat the oven to 185˚C (350˚F) Gas 4.
  4. Slice the mock chicken into large oblong pieces, 5 x 2.5 x 1 cm/2 x 1 x ½ inch (make them slightly wider at one end for a better drumstick shape). Gently slide a lolly/popsicle stick into the narrower end of each piece, so 2.5 cm/1 inch of the stick is inside the piece.
  5. Take a softened bean curd sheet/skin and place on a flat surface. Lay the mock chicken piece with an inserted stick at one corner of the sheet. Roll the piece in the bean curd sheet, folding in the top at the widest end, to make a broadly triangular shape. Roll firmly but not too tightly or the curd will split. Brush with oil to seal and place on a lightly oiled baking sheet to set slightly. Brush with soy sauce. Repeat with all the pieces to make approximately 6 drumsticks.
  6. Bake in the preheated oven for 15–20 minutes until the outsides are crispy and browning. Remove from the oven and set aside.
  7. Heat the skillet or sizzling platter over a high heat, either in the oven or on the hob/stovetop, for about 10 minutes. Carefully remove and place on a heatproof board or block. Lay the drumsticks onto the platter and pour over the sauce, taking care not to get splashed by the sizzling platter. Serve immediately, scattering the top with cashews, spring onions/scallions, coriander/cilantro and extra chilli/chile if you like.

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