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Korean Chicken Drumsticks

Korean Chicken Drumsticks

with Black Rice and Cucumber Pickle

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We love introducing our customers to fabulous, new ingredients, and this week we'd like you make the acqaintance of black rice. It's an ancient grain that has been eaten in Asia for thousands of years. For centuries it was reserved for Chinese royalty but fortunately these days is available to the rest of us too!

Allergens:Cereals containing GlutenSoyaSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


3 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tbsp

Rice Vinegar

15 grams

Sesame Seeds


2 unit(s)


2 unit(s)

Garlic Clove

175 grams

Black Rice

2 tbsp


4 unit(s)

Chicken Drumstick

½ unit(s)

Chicken Stock Pot

½ unit(s)

Sweetheart Cabbage

Not included in your delivery

350 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3021 kJ
Energy (kcal)722 kcal
Fat13.0 g
of which saturates3.0 g
Carbohydrate93 g
of which sugars24.0 g
Protein65 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 200 degrees. Peel and grate both the ginger and the garlic. Rinse the black rice in a sieve under running water for 3 mins whilst massaging it. Heat a drizzle of oil in a saucepan on medium heat. Add half the ginger and half the garlic. Cook for 1 minute. Add the black rice, water (amount specified in the ingredient list) and stock pot. Stir, bring to the boil, turn the heat to low and cover with a lid. Simmer for 40 mins. Stir halfway.


Mix half the soy sauce, rice vinegar and honey together in another mixing bowl. Put the chicken drumsticks in the bowl and coat well. Line a baking tray with baking paper, lay on the chicken drumsticks. Put in the oven for and roast for 30-35 mins. Tip: The chicken is cooked when it is no longer pink in the middle. Halfway through the cooking time, remove the chicken from the oven and baste well before returning it.


Remove the ends of the cucumber, then slice into ½cm wide slices. Put it in a mixing bowl with half the soy sauce, half the rice vinegar and a quarter of the sesame seeds. Mix together so the cucumber is coated in the liquid, then set aside to pickle!


Put a frying pan on medium-high heat (no oil) and add the remaining sesame seeds. Toast them for 2-3 mins. Move them around the pan a few times so they don't burn. Once they are slightly browned, remove from the pan and keep to one side.


Halve the sweetheart cabbage lengthways, remove the root in the middle, then slice widthways as thinly as possible. Drizzle some oil in the now empty pan (no need to wash) and add the remaining ginger and garlic. Cook for 2 mins. Add the cabbage, a pinch of salt and a good grind of black pepper. Mix together. Cook for 4 mins, until the cabbage is soft.


Drain the black rice and serve with the cabbage and cucumber pickle on the side, the drumsticks laid on top and a sprinkling of toasted sesame seeds. Enjoy!