- Chicken drumsticks - 1 Kilogram
- Salt - 2 Teaspoons
- Bulb - 1 piece
- Garlic - 3 Teeth
- Vegetables - - To taste (for garnish)
- Salo - 40 Grams
- Flour corn - 100 Grams
- Vegetable oil - 100 Milliliters
The first thing we'll do is remove the skin from our chicken drumsticks. We do not need a skin. Peeled from the skins of the shin we put in warm salt water. Onions and garlic are rubbed on a large grater and added to water. Cover with a lid and leave to marinate for half an hour-hour. While the chicken is marinated, we'll cook the garnish. Vegetables washing and gently string on skewers. Install the skewers in the steamer. Necessarily on each skew we string a small piece of fat - this is done to ensure that the vegetables are not dried, but remained juicy. The extra ends of the skewers are cut off. We put the steamer on a saucepan with boiling water and cook for about 25 minutes - until the vegetables are ready. Solim and pep only when ready. Chicken drumsticks are removed from the marinade, drained with paper napkins, and then rolled in corn flour. In a frying pan, we warm up the oil, put the chicken drumsticks into it and fry it on medium-high heat until the shins are ready and a crusty crust is formed. Bon Appetit! :)
Servings: 4