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Chicken Drumettes

  • Yield: 6 servings


  • 30 chicken drumettes
  • 1 cup light soy sauce
  • 2 tablespoons sugar
  • One and one-half teaspoons ground ginger
  • One-half teaspoon five-spice powder
  • 4 green onions, thinly sliced


  • Blanch chicken drumettes in boiling water for 5 minutes. Rinse in cold water and remove the skins. Combine the remaining ingredients. Add the chicken to the marinade, cover, and refrigerate overnight.
  • Preheat the oven to 350 degrees. Place the chicken on a baking sheet that has been sprayed with nonstick spray and bake chicken 30 minutes, or until juices run clear. Serve hot or cold.