Grilled Chicken Drumsticks

在Library借了一本書 "Korean Cooking-- made easy"，我很喜歡吃韓國菜，而且書內的食譜很容易簡單。其中一樣菜式是Grill Chicken Drumsticks!

我把書裡的食譜改良了少許：麥芽糖改了用蜜糖；本要煮到收乾水份，我卻刻意留下汁液，送飯很開胃！所以算不上Grill！

材料：
雞髀仔 Drumsticks
薑汁1湯匙
生抽2湯匙
砂糖1湯匙
蜜糖1湯匙
米酒1湯匙

做法：
把雞髀仔洗淨抹乾，用刀在厚肉的地方界幾刀，目的是讓雞髀容易熟。
把薑汁倒入雞髀內醃勻。不時攪拌用雞髀平均沾上薑汁。
用少許油起鑊，放入雞髀，煎至金黃色，拿起雞髀，用廚房紙印乾油份。
把生抽、砂糖、蜜糖和米酒攪勻，倒入鑊內煮滾。
放入雞髀，讓雞髀四周沾上汁液。把爐火轉至中小，把雞髀燘熟為止。
在雞髀面灑上香草裝飾，即可享用。

[memo]
如果沒有Juice Presser，可以用磨薑器磨出薑茸，然後倒出薑汁。
煮雞髀時要不時翻轉，讓雞髀上色，也免黐底。
怕雞髀不熟的話，煮的時候可以蓋上鑊蓋。

I borrowed this book "Korean Cooking - made easy" from the Library. This Grilled Chicken Drumsticks is really attractive.  However, I have changed the recipe a little bit. I didn't cook the drumsticks until the sauce was caramelized. My kids like the sauce on rice!

Original Recipe:4 chicken drumsticks
1 tablespoon ginger juice (pressed from grated fresh ginger root)
2 tablespoon oil
2 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon malt liquid
1 tablespoon rice wine
chopped parsley, to garnish

1. Rinse the chicken well, then dry with paper towels. Score each drumstick with the tip of a sharp knife at several spots. Place the drumsticks in a bowl, pour the ginger juice over and rub the juice into them. Leave the drumsticks to marinate for 15 minutes, turning frequently to coat with the ginger juice.

2. Heat the oil in a wok over medium heat until hot. Fry the marinated drumsticks until golden, about 5 minutes. Remove from the heat and drain on paper towels.

3. Combine the soy sauce, sugar, malt and rice wine in a small bowl. Pour the mixture into the wok with the leftover oil and bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the sauce has reduced to half, about 5 minutes. Remove from the heat.

4. Using a brush, coat each drumstick with the sauce. Return the drumsticks and the sauce to the wok and cook over low heat until the sauce caramelizes and the chicken is cooked through, about 5 minutes. Remove from the heat and serve hot, garnished with the parsley.

Namul 韓國飯前小菜

我很喜歡吃韓國菜，尤其是飯前的小拌菜，小小碟子盛著不同味道、顏色和種類的小菜，已叫人胃口大增。

在圖書館裡找到了一本新書，叫 The Korean Table from Barbecue to Bibimbap: 100 easy-to-prepare recipes。書中從韓國食材至醬料、從前菜沙律至小食、泡菜、湯、肉、麵飯和甜品都一應俱全。

這幾個是我喜愛的飯前小菜(Namul)，除了午餐拌麵一起吃之外，亦是石頭飯所用的材料。

**因為此書是英文，我也懶得翻譯，不明再問吧！

Seasoned Spicy Cucumbers (Oi Muchim) 辣青瓜

This is the quickest of all seasoned sides in the book! Just slice and toss crunchy cukes with the sweet-and-spicy dressing.

Serves 4

4 mini cucumbers or ½ English cucumber, sliced in 1/4 –in (6-mm) rounds

1 teaspoon fine-grain sea salt or kosher salt

4 tablespoons tangy red pepper sauce (韓國辣椒醬)

1 tablespoon roasted sesame seeds

In a large bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers. Transfer to a serving bowl.

Combine the tangy red pepper sauce (韓國辣椒醬) and cucumbers. Sprinkle on the roasted sesame seeds and serve immediately. It will last about 2 days in the refrigerator. 

 Seasoned Bean Sprouts (Kong Namul) 大豆芽

In this namul soybean sprouts are steamed until almost all the water is evaporated, creating a tangle of crunchy sprouts. Soybean sprouts—the traditional choice for this namul—must be cooked thoroughly before eating.  If you are using mung bean sprouts (芽菜仔), steaming for 2 minutes is plenty of time. It is important to dress them while warm for maximum absorption of the seasonings.

Makes 2 cups (450g)

½ cup (125ml) water

1 teaspoon fine-grain salt or kosher salt

¾ lb (350g) soybean or mung bean sprouts

4 tablespoons minced green onion (scallion)

1 tablespoon crusted roasted sesame seeds 

1 tablespoon dark sesame oil

In a medium saucepan, with a lid, combine the water, ½ teaspoon of the salt and the soybean sprouts. Bring to a boil. Reduce to low heat, cover, and steam the sprouts for 8-10 minutes (or 2 minutes for mung bean sprouts).

Drain the sprouts and transfer to a serving bowl.

Mix the sprouts with the green onion, the remaining ½ teaspoon of salt, the crusted roasted sesame seeds and sesame oil. It will keep for 2 days in the refrigerator.

 Seasoned Spinach (Sigeumchi Namul) 波菜 

Makes 2 cups (450g)

1 lb (500g) spinach, rinsed thoroughly to remove any gritty sand or dirt

2 tablespoons roasted sesame seeds 

2 tablespoons dark sesame oil

1 teaspoon fine-grain sea salt or kosher salt

1 to 2 teaspoons Tangy Red Pepper Sauce (optional) (韓國辣椒醬)

Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.

Drain the spinach in a colander and rinse with cold water. Take one handful of spinach at a time and squeeze excess water from the spinach. Lay the spinach on a cutting board and cut into2-in (5-cm) pieces.

Transfer the spinach to a serving bowl and add the roasted sesame seeds, sesame oil, salt and tangy red pepper sauce, if using. Mix well. It keeps for 2 days in the refrigerator.

Seasoned Cucumbers with Sesame Seeds (Oi Bokkum Namul)芝麻小青瓜

Serves 44 mini cucumbers or ½ English cucumber, sliced into 1/4 –in (6-mm) rounds1 teaspoon fine-grain sea salt1 tablespoon dark sesame oil1 tablespoon roasted sesame seedsFresh ground black pepper to taste

In a large bowl, combine the cucumbers and salt. Mix well. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers.

In a medium skillet, heat the sesame oil over medium heat. Add the cucumbers and stir-fry for 2 minutes. Transfer to a serving bowl. Add the roasted sesame seeds and the black pepper. Mix well. It will last for 2 days in the refrigerator.