Ingredients
- 1kg chicken drumsticks
- 3tbs gochujang Korean chilli paste
- A drizzle of sunflower oil
- 50ml mirin
- 30ml rice wine vinegar
- 1tsp grated fresh ginger
- 1tsp sugar
- 1tsp toasted sesame oil
- 1kg clams, washed
- Fresh coriander
1 Trim the knuckles off the drumsticks with a heavy knife – this is optional but it makes them daintier – then put them into a plastic bag along with the gochujang paste and a little sunflower oil.
2 Squash everything together and leave in the fridge for 3-4 hours.
3 Set the oven to 185 degrees (gas mark4/5), then put the drumsticks on a roasting tray and cook for 30 minutes, turning once during cooking.
4 When the chicken is done, put the rest of the ingredients into a pot, cover and cook for 2-3 minutes over a very high heat until the clams open.
5 Serve immediately over the drumsticks making sure you get every bit of juice from the pot.
