Sautéed Chicken Wing Drumettes with Butter and Soy Sauce

The good thing about this recipe is; you don’t need to worry about whether the chicken pieces are cooked, as they are boiled beforehand. Slightly charred soy sauce and butter with added garlic and ginger flavours make this chicken recipe irresistible. Why not make a tasty soup from the broth that boiled the chicken?

A drumette is a part of a chicken wing which is close to a body and looks like a small drumstick. You can easily separate it from a chicken wing using a knife.

Ingredients for 12 drumettes
12 Chicken wing drumettes
25g Butter
8g Chopped garlic (about 1 segment)
8g Chopped ginger
A good tbs (i.e. a drop extra) Soy Sauce
1tbs Rice Wine or Dry White Wine
Spring onion or Salad onion (finely sliced diagonally) for garnish
To boil drumettes
500ml Water
50ml Rice wine or Dry white wine

1. Add the water and rice wine (or dry white wine) in a pan. Bring to a boil. Place the drumettes in a pan and boil over a medium heat for 10 minutes while removing scum.


2. Take out the drumettes and pat dry with kitchen papers. Prick them evenly with a fork to allow the sauce to soak into them. (Keep the broth in the pan, if you wish to make soup.)

3. Heat the butter in a frying pan. Fry the chopped garlic and the ginger over a medium heat.

4. Add the boiled drumettes in a frying pan, and sauté over a medium heat.


5. Add the soy sauce and the rice wine (or dry white wine). Sauté further over a medium heat until drumettes are nicely glazed. Arrange on a serving plate and garnish with sliced spring onion.


Serve with vegetables to refresh your palate, such as shredded tender heart cabbage and tomato wedges.

[Wakame seaweed soup] Try this tasty soup recipe using the remaining broth.

1 heaped tbs Dry Wakame seaweed
1/2tsp salt
Freshly ground black pepper to taste
2 Tomato wedges
1tbs Spring onion or Salad onion (chopped)

Add the ingredients above to the remaining broth that boiled the chicken. Bring to a boil. Serve immediately.

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