Gourmet Traveller’s sticky ginger chicken drumsticks with green tea noodles

Create a flavoursome everyday meal with this quick and simple recipe. Winner winner, chicken dinner!



120gm (½ cup firmly packed) pickled ginger, plus 2 tbsp pickling liquid
2 garlic cloves, crushed
90gm (¼ cup) honey
2 tbsp soy sauce
8 large chicken drumsticks
150gm dried green tea noodles
200gm Chinese cabbage, shredded
125ml (½ cup) buttermilk
2 tbsp each white miso and lemon juice
1 tbsp sesame oil
Toasted sesame seeds, to serve


1 Preheat oven to 240°C. Place ginger and pickling liquid, garlic, honey and soy sauce in a small food processor and process until combined. Transfer to a deep-sided baking tray, add chicken and toss to combine. Place in oven and cook, turning half way, until chicken is sticky and cooked (25-30 minutes).

2 Meanwhile, cook noodles in boiling water until al dente (4 minutes); drain and rinse under cold water, then drain well. Transfer to a bowl with cabbage.

3 Combine buttermilk, miso, lemon juice and sesame oil in a small bowl. Pour over noodles and toss to coat. Divide among serving plates then top with drumsticks and sprinkle over sesame seeds.

Tip: If time permits, marinate chicken drumsticks overnight for maximum flavour.

Recipe: Gourmet Traveller Magazine

Popular Articles