Ingredients:
- 10 drumsticks, skin removed
- 1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
- 4 cloves garlic, minced
- 1 thumb-size piece of ginger, microplaned
- 1 cup coconut milk (+¼ cup optional at the end)
- 2 tablespoons Red Boat fish sauce
- 3 tablespoons coconut aminos
- 1 teaspoon five spice powder
- 1 large onion, thinly sliced
- ¼ cup fresh scallions, chopped
- Kosher salt
- Freshly ground black pepper
Method:
- Place drumsticks in a large bowl and seasoned them with salt and pepper. (I always rip the skin off drumsticks with the aid of a paper towel because it makes the slippery skin easier to grab.)
- Place the lemongrass, garlic, ginger, coconut milk, fish sauce, coconut aminos, and five spice powder into the Vitamix blender and blitzed until a smooth sauce formed.
- Pour the marinade onto the chicken and mixed it well.
- Dump the onion into the bottom of the slow cooker and put the drumsticks and marinade on top. Set the slow cooker on low and cooked it for about 4-5 hours.
- When it’s done cooking, transfer it to a storage container to chill in the fridge for a couple days.
- When reheating the drumsticks, place it in a pot and brought it up to a simmer. Then, taste it for seasoning before serving.
Update:
If you don’t mind dirtying your blender again, here’s a great tip on how to get an extra creamy sauce at the end. When the stew is done cooking, remove the chicken and put the sauce and onions into a blender. Puree the sauce, and add ¼ cup more of coconut milk into the blender at the final moment. Put the sauce and chicken back into the cooker and keep warm.
As a final touch, sprinkle on some chopped fresh scallions.
Remember: Don’t cook it on HIGH and don’t go over 5 hours or you’ll end up with a big pot of BLECH.
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