Got the recipe from here. I tweaked it a bit.
- 2 kgs chicken drumsticks
- 2 Tbsp. ginger-garlic paste
- 1 1/2 Tbsp. soy sauce
- 1/2 Tbsp. oyster sauce
- 1 Tbsp. honey
- 1 tsp. sesame oil
- 3 heavy dashes white pepper (or to taste)
- Pinch of Chinese five-spice powder (optional)
- Place chicken in baking dish. Gently rub the ginger-garlic paste onto the chicken. Mix the rest of the ingredients in a bowl, stir to combine evenly. Pour over chicken drumsticks and stir until the drumsticks are nicely coated with all the ingredients.
Set aside to marinate for 30 minutes.
- Pre-heat the oven to 180C. Place baking tray in the middle of the oven and bake for 20-25 minutes or until the surface turn golden brown and charred. Serve warm.
What I was aiming for (pic from here):
What I got:
This is one of my favourite fish dishes. It is a popular dish found in many Chinese Malaysian restaurants. The fish typically used there is tilapia and it is steamed with this beautiful sauce accompaniment.
Thanks to the wonders of the internet, I found the actual name of the sauce AND a recipe for it!! Woo Hoo!!
Unfortunately, I could not find a YouTube video of someone making it from scratch – I learn best by watching – so I had to rely on written information. The YouTube video showed someone cooking it using ready-made Cheong Cheng sauce from a packet! Sacrilegious!
I followed the recipe found on this website. I doubled the recipe and modified it to cups for things that I find easier to measure that way.