Balsamic Glazed Chicken Drumette
NOT AVAILABLE
3 SERVINGS
INGREDIENTS
- Chicken Drumette
- Water 100gm
- Balsamic Vinegar 50gm
- Soy Sauce 25gm
- Brown Sugar 25gm
- Garlic Cloves – minced 10gm
- Grated Ginger 5gm
- Red Pepper Flakes 2gm
METHOD
Sadia Chicken Drumette/Wingstick:
- Heat up a non-stick pan, drizzle some olive oil and sear chicken drumstick evenly
- Remove from pan and set aside for later use
Balsamic Glaze:
- Add all ingredients in a sauce pan over high heat. Bring to boil
- Add in seared chicken drumstick and simmer until chicken drumstick is cooked and the liquid reduces to a thick sticky glaze
One by One Chicken Drumette
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Eric Teo, Local Celebrity Chef
Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.
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