1/2 cup plum Sauce
1/2 teaspoon ground ginger (or use fresh)
1/4 teaspoon chilli flakes
1 teaspoon five spice
2 cloves garlic, peeled and sliced
20 Waitoa chicken drumsticks (about 1.5kg)
1/2 cup soy sauce
Olivado avocado oil, generous drizzle
Pottle of sour cream
3 tablespoons seed mustard
Fresh coriander to garnish
Pour the plum sauce into your bag. Add ginger, chilli flakes, five spice powder and garlic.
Place chicken drums in the bag then add the soy sauce to cover well. Toss to coat. Close bag and softly shake to cover.
Chill in fridge several hours or overnight, turning bag occasionally. Remove nibbles from bag, reserving marinade.
Place nibbles on a foil-lined or baking paper lined baking tray. Drizzle with the Avocado Oil then bake, uncovered, in a 180 degree oven for 10 minutes.
Brush every 10 minutes with the remaining marinade up to three times within the 30 minutes cooking time.
In a small bowl stir together a standard pottle of sour cream plus 3 tablespoons seed mustard of your choice. Garnish the dip with fresh whole chives.
Garnish with some fresh coriander