Dear Reader,

I made this last night and received lovely feedback from some people in a Facebook group, so I thought I’d write the recipe.

Recipe

Equipment

Chicken drumstick – skin on because I’m lazy, and life is too short for removing the skin.
Strawberry jam – not homemade jam, just a store-bought variety.
Soy sauce – ideally, use low sodium if you have hypertension.
Red cabbage – I like the bright colour of this cabbage. I don’t know if red cabbage has more phytonutrients than regular green cabbage varieties. I grated the cabbage with a simple grater.
Carrot – shredded with a simple grater.
Spring onion – sliced.
Red chilli – I like the bright red colour pop you get with the red chilli.
Unsalted mixed nuts – these were unsalted because I have hypertension.
Sultanas
Dried cranberries
White peach – I prefer white peaches because the flesh is firmer.
Honey – I like honey from Beechworth.
Praise light whole egg mayonnaise – I know some people complain about using low-fat products, but for middle-aged men with metabolic syndrome, lowering fat makes sense.

This week I thought I’d cook a batch of chicken drumsticks. Each drumstick has less than 150 grams of meat which is a good portion.
I added the drumsticks, strawberry jam, and soy sauce to a plastic vacuum bag.
I sealed the bags after removing the air in a vacuum chamber.
Cook the chicken for two hours at 76 °C.
Refrigerate the chicken in the bag.
Add all the salad ingredients into a large bowl and toss the salad.
Serve the salad on one side of a plate.
Place a chicken drumstick on the plate.
Give thanks to the Lord.
Eat with a fork and handle the drumstick with your fingers.

I hope you share your thoughts in the comments if you make this.