Originally uploaded by Food Trails.
These drumsticks were quite big. To be sure that they are cooked thoroughly, I steamed them with seasonings for half an hour, cooled and then dredged them with self-raising flour, followed by dipping in lightly beaten egg and then with another coat of flour before shallow frying. This method has caused the meat to dry out. The steaming process has removed a lot of juices from the drumsticks.