Masterstock Braised DrumsticksMatt Sinclair
- 2 Litre Masterstock
- 2 kg Chicken Drumsticks
- 6 boiled eggs (boiled for 6-7 minutes), peeled
- 4 spring onions, finely chopped
- ½ cup picked Coriander
- 2 Tbsp Sesame Seeds
- Steamed Jasmine rice to serve
- Place the stock and drumsticks in a heavy based pan over a medium heat. Bring to a simmer and cook for about 1.5 hours. Remove from the heat and add the eggs to the masterstock to flavour for about 20 minutes.
- Serve with steamed rice and garnish generously with spring onion, fresh coriander and sesame seeds.
Our friends at Wine Selectors suggest pairing this dish with a Pinot Noir.
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