Looks can be deceiving, just like how badly burnt these drumlets may look even though they are actually really tasty and finger licking. Squeeze some lime juice over them to serve with as it makes them even more appetising and tastier!
These past three weeks went by like a breeze. I’ve had a really great time doing some self-reflection and having quality bonding time with different members of my family. How I wish companies can consider granting their employees a month away from work once a year (or once every biannually at the very least) because such quality time means so much to us. It helps us recharge, reflect, refresh and rewind. And sometimes, to rethink our priorities in life.
I did so many things which I couldn’t possibly have done if I had not managed to grab this rest. Inevitably, I do understand that a lot of other people in the office would have to do a lot more in my absence, but my belief is that nobody is indispensable at work. Somebody will come along and pick things up one at a time. There’s no need to feel bad about it. Before you know it, things will go back to normal and life goes on again. In fact, it is not altogether a bad thing if eventually the rest of the team can survive without me because then, I can happily let go of things and hand the baton over to the next generation. That might be a blessing in disguise as I might then finally force myself to think through what I really want to do for the rest of my life.
I suspect I finally know what I want for myself the rest of my life – thanks to this much needed hibernation. It’s not too different from what everybody else wants, but I hope I can achieve what I desire in the next five to eight years. It’s a new found motivation for me and I hope it can help to push me along in my next endeavors coming up.
Cheers to a great remaining 2023 ahead. For now, let’s drink to a toast and have a bite into the lightly spiced, finger licking, sweet and juicy drumlets!
- Spring onion: 1 stalk, finely chopped
- Garlic: 2, finely chopped
- Sugar: 1/2 tbsp
- Five-spice powder: 1/2 tbsp
- Fish sauce: 1 tbsp
- Light soy sauce: 1 tbsp
- Sweet chilli sauce: 1 tbsp
- Salt: a pinch
- Chicken drumlet: 8, small
- Oil: for greasing tray
- Honey: 1 tbsp
- Lime: 2, sliced into wedges
- Combine spring onion, garlic, sugar, five-spice powder, fish sauce, light soy sauce, sweet chilli sauce & salt.
- Marinate chicken drumlets with sauce. Cover and chill overnight in fridge.
- Preheat oven at 210 degrees Celsius. Brush baking tray with oil.
- Arrange drumlets on tray. Bake 40min till crisp, turning over at the 20min mark.
- Brush drumlets with honey. Bake another 7min.
- Serve warm with lime wedges.
8 small drumlets