I don't understand how this can be the case. The recipes must have been tested a few times before writing them up. Is it because the flour wasn't bought in the right pissing souk in Marrakech? Perhaps the aubergines weren't twatting organic enough? Maybe the cow was a fucking Capricorn and needed to be a Gemini. Who knows? Whatever the reason, it gets on my tits not being able to rely on a recipe from a respected and/or trendy source.
This recipe is a good example of this. The original version of this involved stir-frying the chicken drumsticks until cooked. It took ages and you can't tell exactly when the fucking things are cooked. On the plus side, it's a great way to start slimming, since salmonella will make the weight drop off you.
So I added the idea of having the drumsticks in the oven to part-cook them before adding them to the pan. It's a really easy recipe and tastes fantastic, despite having no really fancy ingredients, with the sauce being ready-made dipping chilli sauce.
6-8 chicken drumsticks (depends on the size, enough for two people), skinned,
2-3 tbsp light soy sauce
1 tbsp cooking oil
3 cloves garlic, crushed
4 or 5 spring onion diagonally cut into 5cm lengths
2 assorted peppers of any colour (though at least one should be a sweeter re/orange or yellow one), cut into thin strips
1carrot cut into matchsticks
3 tbsp sweet chilli dipping sauce
1 tbsp dry sherry
pinch dried chilli flakes
handful of fresh basil leaves (20 or so)
Make deep slashes diagonal to the bone in the drumsticks
Put them in a bowl and add the light soy and black pepper
Using a basting brush, coat the drumsticks well with the soy and pepper working it into the cuts
Cover, place in the fridge and allow to marinate a couple of hours or so
Heat the oven to 200 and cook the drumsticks for 10minutes.
Heat the oil in a wok and add the part-cooked drumsticks and gently cook them over 20 minutes, constantly keeping them moving.
Cut into one of the drumsticks to ensure it's cooked through.
Add the garlic, spring onions, peppers, chilli flakes and carrot and keep stirring for another 5 minutes until the vegetables are tender.
Add the chilli sauce and sherry and allow to heat until bubbling while coating the ingredients.
Stir in the basil leaves just before serving
Serve with rice, preferably egg-fried.
I don't know what nationality this is supposed to be. Thai? Chinese? Whatever, the basil adds a really different twist to your usual stir fries.
Another deviation I do in this from the original is that demands you deep fry the basil leaves before adding them to the dish at the end. I'm too mean to waste the oil this requires, and it tastes just as good
The marination of chicken in soy sauce and pepper really adds some flavour to what would otherwise be fairly bland chicken. I do this any time I do a Chinese chicken dish, as was the case on my chicken chow mein. It's great for any old bog-standard stir fry.
Chilli sauce in the recipe is something like this: