sesame chicken drumsticks

Preparation time 10 minutes, plus marinating Cooking time 45-50 minutes 12 large chicken drumsticks, skinned lettuce leaves, to serve Marinade 2 teaspoons grated fresh root ginger 2 teaspoons grated garlic 2 teaspoons Chinese five-spice powder 6 tablespoons soy sauce 6 tablespoons sweet chilli sauce 3 tablespoons tomato puree finely grated rind and juice of 1 orange 1 teaspoon sesame oil Make 3-4 slashes in each chicken drumstick with a sharp knife and place in a glass or ceramic bowl.

Mix together all the marinade ingredients in a small bowl and then pour over the chicken. Toss to coat evenly, cover and leave to marinate in the refrigerator for 6-8 hours, or overnight if time permits, turn-ing the chicken occasionally.

Tip the chicken and marinade into a nonstick roasting tin and arrange the chicken in an even layer.

Roast in a preheated oven, 200C(400F), turning occasionally and basting with the mari-nade and juices,for45-50 minutes, or until sticky and golden and cooked throughthe- should run clear when the thickest part of the meat is pierced with a knife.

Serve the chicken warm or at room temperature on a bed of lettuce leaves with steamed rice.

For stir-fry sesame beef, slice 4 lean sirloin steaks, about 200 g each, very thinly and place in a bowl with the marinade ingredients as for Sesame Chicken Drumsticks. Cover and leave to marinate in the refrigerator for 1-2 hours, or longer if time permits. Spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add the beef and marinade and stir-fry for about 4-5 minutes until just cooked through. Serve with rice or noodles.

qingquang

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