Growing up, summer holidays were spent in Mangalore. That also meant indulging in a whole lot of treats which included ginger biscuits from the local bakery. Among all the other sweet baked goodies like nan khatai, butter cookies, chocolate cream biscuits, cream puffs and others, ginger biscuits stood out. Sharp, spicy and they smelled divine. They were the grown up’s choice of biscuits. Us kids mostly went for the sweeter cookies. With time, the ginger biscuits grew on me and will always be a part of my childhood. At least, what it smells like.
I didn’t know if I should have cooked these whole chicken legs Indian or random way. Of course, I went the random way. All I wanted was a nicely charred chicken with a sweet and sour sauce.
Ingredients for marinade:
Whole chicken legs – 2
Ginger paste – 2 tsp
Garlic paste – 1 tsp
Lemon juice – 2 tbsp
Brown sugar – 1 tsp
Marinate chicken in above ingredients for a few hours or even better, overnight.
Sesame oil – 2 tbsp
1. Heat the sesame oil and place the chicken legs for them to get a nice char.
2. Flip them over after 7 – 8 mins and cook for another 7 – 8 mins or till done.
3. Remove and place over paper towels.
Ingredients for sauce:
Soy sauce – 1 tsp
Fish sauce – 2 tsp
Green chilli paste – 1 tbsp
Leftover chicken marinade
Chicken bouillon cube – 1 (optional)
Basil leaves – a few
1. After removing the cooked chicken, in the same pan, tip in the leftover marinade with half a cup of water and let it come to a boil.
2. Add the bouillon cube, fish sauce and green chilli sauce along with the basil.
3. Simmer for 3 – 4 mins and take off heat.
Serve the chicken and the sauce with a side of vegetables or plain cooked rice like the way I did.