-
1
Preheat oven to 400 degrees F or 200 degrees C.
-
2
In a small bowl, mash nam yee with its pickling liquid, honey and 1 teaspoon salt.
-
3
Rub mixture on each chicken drumstick until thoroughly coated.
-
4
Place onion discs on the base of your baking dish.
-
5
Lay a chicken drumstick on each disc.
-
6
In a larger bowl, toss potatoes and garlic with olive oil and 1/2 teaspoon salt.
-
7
Arrange them in and around chicken drumsticks.
-
8
Sprinkle remaining salt over the potato halves.
-
9
Bake for about 40 minutes, or until chicken is cooked through and potatoes are tender.
-
10
Drain drippings from the chicken into a bowl and leave the drumsticks to rest.
-
11
If there is too much oil in the drippings, remove some.
-
12
(I didnt because salad dressing does require some oil.)
-
13
Mash some roasted garlic into the drippings and add in a few rings of roasted onion rings.
-
14
Whisk lemon juice in.
-
15
Taste to see if it requires more honey, etc.
-
16
Stir in chopped olives.
-
17
Pour dressing over a bowl of chopped lettuce and sliced red bell peppers.
-
18
Serve up chicken drumstick and potatoes in a platter alongside the salad.
-
19
Note: Nam yee is red fermented bean curd (in Chinese: /; pinyin: hongfuru/nanru).
-
20
According to Wikipedia: It incorporates red yeast rice (cultivated with Monascus purpureus) with the brining liquor for a deep-red color and distinctively thickened flavor and aroma.
-
21
This variety may also contain chili.
-
22
A popular derivative of this variety has an appearance of ketchup and is seasoned with rose essence, caramel and natural sugar.
