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Chinese 5-Spice Cilantro Cabbage Chicken Drumsticks

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This is one of those dishes that I had not a clue what I was doing and just with 1 ingredient - chicken drumsticks.  I was hoping my daughter would say she wanted to eat kielbasa sausage, as that was a much easier meal.  Thought about making some "fried" - really oven baked drumsticks with pork rinds coating, but I didn't have enough pork rinds, as I've been periodically munching on these lately.

Wasn't in the mood for a strong spice or curry, which we LOVE curry.  I saw the jar of my Chinese 5-spice and realized it's been awhile since I used it.  Hope it was still good.

One thing led to another and this is was turned out.

Serves 4-6

  • 8-10 chicken drumsticks, about 3 lbs.
  • 2 Tbspns bacon lard or coconut oil
  • 2-3 Tbspns Chinese 5-Spice
  • 1 Tbspn sea salt
  • 1 can 14-oz coconut milk
  • 3 cups purple cabbage, thinly sliced & shredded
  • 3 cups green cabbage, thinly sliced & shredded
  • 1 bunch cilantro, loosely chopped

  • Heat a large skillet to medium high heat.
  • Add fat (bacon lard or coconut oil).
  • Add drumsticks, being careful to not splatter the fat.
  • Cook for 2-3 min. each side, browning slightly.
  • Stir the 5-spice and sea salt in with the coconut milk and pour over the drumsticks.
  • Add the cabbages.
  • Reduce heat to medium low.  Cover.
  • Cook for 30 min.
  • Add cilantro.  Cover for a couple minutes.
  • Serve over brown rice, cauli-rice, couscous, or quinoa.

1 comment:

Ashlee Christopher said...

What a great blog!!! So excited I found it you have such talent! DARLING!



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