Recipe of Ultimate Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Perfect Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji using 4 ingredients and 3 steps. Here is how you cook that.
I was chosen as a tester for shio-koji.
Marinating the chicken in shio-koji for half a day makes the meat become tender. For 3-4 servings. Recipe by Tomomon1028
Ingredients and spices that need to be Get to make Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji:
- 10 Chicken drumettes
- 5 Spring potatoes
- 2 tbsp ●Shio-koji (salt-fermented rice malt)
- 1 dash ●Black pepper
Instructions to make Roasted Chicken Drumettes and Spring Potatoes with Shio-Koji
- Marinate the chicken drumettes with the ● ingredients, and let it sit for at least half a day in the fridge.
- Wash the spring potatoes, and cut in half with the skins on.
- Place the spring potatoes, and chicken drumettes with the skin side down on a baking sheet. Bake in a preheated oven at 210℃ (410℉) for 30 minutes, and they're done.
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