Honey Soy’d Chicken Drumsticks

Last night I conjured up the best meal I’ve ever personally made myself.

You see, I’m still new into the cooking scene, and before these last few weeks, depended on my housemate Lleufer to stir up yummy meals for dinner.

My acquisition in culinary skills came about when he left back to Malaysia last week, and I had to go solo in the kitchen.

2 out of 7 nights, I’d buy take away and eat my food comfortably in front of the TV.

The other 5 nights, I’d cook… and then eat my food comfortably in front of the TV.

My experiences in cooking were limited to eggs and toast which I usually have for breakfast, so I was in a bit of trouble.

But nonetheless, I took the opportunity to improve my skills in the kitchen.

So, just in case of inedible results, I bought a slightly bulk package of Chicken Drumsticks for the week.

Yea, so throughout the week, I managed to cook chicken for myself, none of which were overcooked or burnt, but some of which were still quite raw and very rubbery.

But last night, with my last two chicken drumsticks left in the kitchen, I managed to magically create a home-cooked dish I never thought I would be able to.

Tada!

Thinking I had no idea what to cook, I went online to look for recipes which might assist me. I found one, but didn’t have the ingredients necessarily intended, so I improvised.

Here’s my recipe:

Line a casserole container with aluminium foil (for cleaning purposes) and put chicken pieces into a casserole container.
Sprinkle salt onto chicken
Find whatever dressing you can find in your fridge and pour sufficient amounts to cover most of the chicken pieces.
Drip honey around chicken pieces until desirable.
Leave traces of soya sauce on chicken, but not as much as honey or dressing.
Sprinkle chili powder on top of chicken pieces.
Preheat oven at 200 degrees Celsius for 5 minutes.
Cover casserole bowl with its top, and leave chicken inside oven for an hour.