Winner Wednesday Chicken Dinner

Wednesday Nights are trivia nights for me at Oyster Bay Brewing Company. Provided I am not working. They don’t have food, so I can bring my own. Generally, I cook chicken because it pleases the masses. Such was the case this week.  All over Flushing and Elmhurst you can find food carts which grill all sorts of meats. If you ask for it spicy, they sprinkle it with cumin and chili. This is my attempt to replicate this recipe with chicken drumsticks, but you could use any pieces of chicken. 

Chinese BBQ Cart Chicken Legs

10-12 Medium Size Chicken Drumsticks

1/2 Teaspoon of Garlic Powder

1 Teaspoon of Ground Cumin

1/2 Teaspoon (or more if you like SPICY) of Fine Ground Chili (I used fine ground flakes). Don’t use Chili Powder, the flavor will be wrong. 

Salt and Black Pepper. 

Preheat the oven to 375°F

In a roasting pan that will comfortably fit them all, spread the chicken out evenly. Sprinkle with the garlic powder, salt and pepper. 

Roast for 45-60 minutes until the chicken is browned and crispy. 

Remove the chicken from the oven and turn on your grill to medium. 

Allow the chicken to cool for at least 15 minutes. You could roast the chicken in advance and allow it to cool completely which makes it easier to handle. 

Carefully place the chicken on the grill with tongs. Sprinkle half the cumin and chili powder on the first side. 

After the first side has a nice char, flip the chicken and sprinkle the other side of the chicken with the cumin and chili. Once the second side is charred put on a platter and serve. 

Chicken Broth Rice

2 Cups Long Grain White Rice

3 Cups Chicken Stock

1 Inch Pieces of Ginger Sliced (in to approximately quarter sized pieces)

1 Small Onion Sliced

1 Chicken Bouillon Cube

Salt and Pepper to taste

1 Tbspn Sesame Oil 

In a pot with a tightly fitting lid combine all the ingredients except the Sesame Oil. I recommend tasting the water to make sure it is seasoned enough. It should taste slightly saltier than you think it should. 

Turn the burner to medium high and leave uncovered.

When the pot comes to a boil turn down the flame and make sure the bouillon cube is broken up and well-distributed. If not, break it all the way with the back of a spoon. 

Cover the pot and turn the light down as low as it will go without switching off. 

Cook the rice for 22:30. 

Uncover rice and drizzle with sesame oil. Taste and add more salt and pepper if you like. Fluff with a fork and serve!