Day nine of the Twelve Days Of Christmas. Nine drummers drumming – eeeasy. You’ll have guessed it. Chicken drum sticks. When we were in Bali last year, with all the Glam Teens. We had a wonderful villa which had a staff of two. It was perfect. Although it might sound a bit pretentious having staff in the villa, you can imagine, with four Glam Teens and no help, it wouldn’t have been much of a break for me.
Dewa was a very good cook; we woke each morning to chilli noodles, fresh fruit and for those traditionalists amongst us, a box of Kellogs Rice Crispies. Some days, the noodles would appear again for dinner, with spiced chicken and BBQ prawns, which came from the astonishing fish market ten minutes away. Whilst the Glams were in the pool I spent some time in the kitchen with Dewa, trying to learn to make the wonderful aromatic dishes. I’d anticipated a complicated mix of spices, but discovered that much of what we were eating was surprisingly simple. Just great raw materials. For the drummers drumming drum sticks, I’m using Dewa’s recipe for what, we now, just call – Bali Chicken.
Bali Chicken Drumticks
makes 10 drumsticks
- 10 chicken drumsticks
- 150ml Ketchap Manis, available from good supermarkets
- 3 tablespoons tomato ketchup (yes ketchup!)
- 2 tablespoons dark soy sauce
- Thumb size piece of fresh ginger peeled and finely chopped
- 1 clove of garlic
- 1 birds eye chilli finely chopped with the seeds, add more to taste
- Heat the oven to 160c
- Put all the ingredients except the chicken into a plastic bag, preferably a self sealing bag, and squeeze the bag to mix well.
- Put the chicken in the bag and seal it. Massage the marinade into the chicken and set aside in the fridge for at least an hour but can be left overnight.
- Remove from the bag and put into a shallow roasting dish.
- Cover the dish with foil and place in the oven for 1 and 1/2 hours.
- After 45 minutes turn the chicken.
- For the last 15 minutes of the cooking remove the foil and allow the chicken to brown and the juices to caramelise.