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Honey Soy Chicken Drumsticks with Coconut Rice

Everyone loves the combination of honey and soy. This classic dish takes a twist when you add some coconut rice.

Serves: 2

Preparation time: 20 minutes

Cooking time: 45 minutes


  • 1 x 1kg (approx.) Lilydale Bulk Drumsticks
  • ½ cup honey
  • ½ cup Kecap Manis (Indonesian Sweet Soy Sauce)
  • 2 Tblsp oyster sauce
  • 2 Tblsp soy sauce
  • 2 Tblsp sesame oil
  • 2 clove garlic, crushed
  • 4 Tblsp sesame seeds, lightly toasted

Coconut Rice

  • 1.5 cups medium grain rice
  • 400ml coconut cream
  • 1.5 cups water
  • 1 tsp salt

Steamed greens to serve


  1. Preheat oven to 200C.
  2. To make the marinade, place honey, kecap manis, oyster sauce, soy sauce sesame oil and garlic in a bowl, and mix to combine. Add the chicken legs, toss to coat, cover and set aside for 15 minutes to marinate.
  3. Transfer chicken and marinade to a roasting tin, roast for 45 minutes, turning chicken every 15 minutes. Remove from oven, sprinkle with sesame seeds.
  4. To make the coconut rice, place all the ingredients in a large saucepan. Bring to the boil stirring occasionally. Reduce heat, simmer covered on low for 10 minutes. Remove from the heat. Stand, covered for 10 minutes.
  5. Serve chicken with coconut rice and steamed greens.
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Our Recipes
Our Recipes