Spicy Chicken Drummettes
Recipe type: Main Course
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 3 cilantro roots or 2 tablespoons finely-chopped cilantro stems
  • 2 cloves garlic, peeled
  • ½ teaspoon white peppercorns
  • 2 pounds chicken drummettes
  • 2 tablespoons thin soy sauce or seasoning sauce (Golden Mountain, green cap)
  • 1 tablespoon fish sauce
  • 1 heaping teaspoon palm sugar or ½ teaspoon brown sugar
  • 2 large green onions, sliced thinly crosswise
  • ¼ cup, packed, roughly-chopped cilantro leaves
  • 3-4 red bird's eye chilies (or 2 red Serrano, deveined), sliced thinly crosswise
  • 2 tablespoons lime juice
  1. Grind the cilantro roots, garlic, and peppercorns into a paste; set aside.
  2. Put the chicken drummettes into a somewhat wide saucepan. (The sauce pan shouldn't be so wide that the number of drummettes you have can't cover its bottom or so narrow that they stack up on each other higher than 2 layers.) Put in the saucepan just enough water to be about 1 inch higher than the chicken.
  3. Add the prepared paste, soy sauce, fish sauce, and sugar to the saucepan; stir. Bring to a boil. Cover. Lower the heat so the liquid is gently simmering. Let the chicken cook for 20 minutes.
  4. By this time the chicken drummettes should develop cracks at the "ankles"—a sign they're ready. (If not, cook them some more.) Fish them out to a large serving bowl with a wire skimmer; keep it covered.
  5. Meanwhile, reduce the remaining liquid in the saucepan by boiling it hard, uncovered. It doesn't matter how much is in there; you want to reduce it down to about one cup of liquid. No need to be exact; just do your best to gauge it.
  6. Once you've achieved that, turn off the heat. Stir in the chopped green onions, cilantro leaves, chopped chilies, and lime juice. Pour the sauce over the chicken.
  7. Serve with jasmine rice.
Recipe by SheSimmers at https://shesimmers.com/2015/07/spicy-chicken-drummettes.html