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  • serves4



  • 8 chicken drumsticks
  • ¼ cup soy sauce
  • ¼ cup sweet chili sauce
  • 2 cloves of garlic
  • ¼ tsp mustard powder
  • 1 tbsp. honey
  • Salt and pepper

Asian Slaw

  • ½ wombok (Chinese cabbage)
  • 1 carrot
  • 2 tbsp. sesame seeds
  • ½ purple onion
  • 4 sprigs of coriander
  • 1 tbsp. sesame oil
  • 1 tbsp. olive oil
  • 3 tsp soy sauce
  • 1 clove of garlic
  • 1 shallot
  • Salt and pepper


To Serve

Sprinkle the slaw with sesame seeds and serve with chicken drumsticks.


Chicken drumsticks:

  1. Preheat oven to 180˚C.

  2. Finely chop garlic and place into a large bowl. Add the soy sauce, sweet chili sauce, honey, mustard powder, salt, pepper and garlic. Stir to combine.

  3. Add chicken drumsticks and rub mixture into each drumstick.

  4. Cover and place into the fridge for 30 minutes.

  5. Line a baking tray with baking paper and place chicken drumsticks onto the tray. Bake for 30 minutes.

  6. Turn the chicken drumsticks and bake for a further 15-20 minutes, or until cooked.

Asian slaw:

  1. Wash wombok and carrot.

  2. Grate carrot, finely shred wombok and thinly slice the onion. Remove coriander sprigs from stem. Toss together in a large bowl.

  3. Finely chop shallot and garlic clove.

  4. In a small jug, mix shallot, sesame oil, olive oil and soy sauce. Sprinkle with salt and pepper. Drizzle over the salad 5 minutes before serving.