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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: I made only two drumsticks but the entire Main Sauce and did not bother with the final sauce. I felt that we had enough sauce, but it might not be quite enough for 4 servings, as the original recipe indicates. | 2. Final Sauce (do this first if you are deep-frying, otherwise you can make this while the turkey is crocking). In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool, then strain the honey into a bowl. | 3. Main Sauce: In a medium saucepan, heat the 2 tablespoons of canola oil. Add the shallot and cook over low heat, stirring, until softened, about 4 minutes. | 4. Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes. | 5. Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes. | 6. Add both soy sauces and the hoisin and simmer just until slightly thickened, about 1 minute. (Note: I used about 1 1/2 tbl soy sauce total for the full recipe of this sauce and it was plenty for me). | 7. Stir in the sambal oelek. | 8. If using crockpot, heat some oil in a skillet and brown the turkey well on all sides - about 20 minutes. | 9. Place the drumsticks in a crockpot - I used a 3 1/2 qt crockpot for two drumsticks, with the meaty end at the bottom and the ends towards the top. Pour over the Main Sauce, cover, and cook on Low for about 4 hours - exact time will depend on your crockpot. | 10. Remove from crockpot and pour the sauces over the drumsticks. | 11. If deep frying: In a large, deep skillet, heat the 1 quart of canola oil to 350° on a deep-fry thermometer. Add the drumsticks and fry over moderate heat, turning occasionally, until crisp and golden and an instant-read thermometer inserted near the bone registers 160°, 20 to 25 minutes; be sure to maintain the oil temperature at 350°. Drain the drumsticks and blot with paper towels. | 12. Transfer the drumsticks to a large bowl and toss to coat with the Main Sauce. | 13. For either cooking method, to finish: In a pie plate, combine the peanuts and scallions. Roll the turkey legs in the peanut-scallion mixture, drizzle with the Final Sauce and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
honey	1/3	cup		-	-	-	-
ginger	1/4	cup	minced	19.2	4.2648	0.4368	0.18
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
shallot	1		minced	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
mirin	2	tablespoons		-	-	-	-
rice vinegar	3	tablespoons	unseasoned	-	-	-	-
soy sauce	3	tablespoons	low sodium	25.44	2.3664	3.9072	0.2736
dark soy sauce	3	tablespoons		-	-	-	-
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
sambal oelek	1	tablespoon		-	-	-	-
turkey	3	lbs		1944.8044	1.768	294.3047	76.7042
canola oil				247.52	0.0	0.0	28.0
peanut	1/4	cup	roasted salted chopped	206.955	5.8874	9.417	17.9726
scallion	2		minced	64.0	14.68	3.66	0.38

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.