When I was in college there was nothing more I loved than my rice cooker. My rice obsession was (+ still) is strong, but I am terrible at cooking rice.
It's not that cooking rice is that complicated, but I would almost always burn the bottom of the pan. I don't know about you, but spending time getting stuck on rice off of a pan is probably the worst way to spend your time.
Ok, there are other ways to spend your time horribly...but stick with me here (tehe).
so back to college, My favorite way to enjoy rice (made in my rice cooker duh) was to cook up some marinated chicken drumsticks. Drumsticks themselves are fairly cheap (perfect for college student budgets). marinades are simple to make, whether simple with garlic/oil/herbs or more robust with chili sauce/ginger/soy.
This is my kinda grown-up version, green onion/ginger/clementine marinated drumsticks topped with plenty of crunchy sesame seeds + salty peanuts. Enjoy these on a bed of rice with even more chopped green onions. It keeps well in the fridge so you'll have a quick lunch ready for the next morning. you're welcome!!
recipe is below!
Green onion chicken drumsticks
- 2 green onions, thinly chopped
- 3 tablespoons rice wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon, chili sauce (or hot sauce!)
- 1/2 teaspoon sesame oil
- 1 clementine, juice + zest
- 1/2 lemon, juice
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger, grated
- 8 chicken legs
- to garnish: white + black sesame seeds, chopped peanuts, green onions
- IN a gallon zip lock bag, combine all of the ingredients (leaving the garnishes out of course!). allow this to marinate for at least an hour, all day is ideal for maximum flavor.
- pre-heat the oven to 350 degrees fahrenheit.
- line a medium-sized roasting pan with tin foil. add the chicken legs + top them with the rest of the marinade. do not reserve this marinade for dipping (it's been mingling with raw chicken!) but cooking it alongside the chicken will keep the legs moist.
- bake the chicken legs in the oven for around one hour, until they're golden.
- remove the legs from the oven and serve with rice. garnish with sesame seeds, chopped peanuts + more sliced green onions.