Steps

1. Make incisions along the bone side of the 10 chicken drumsticks, on the opposite side of the skin. This is key for allowing the sauce to penetrate, ensuring even cooking, and making the meat easier to separate from the bone.
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2. Heat vegetable oil (to taste) in a frying pan over medium heat.
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3. Place the chicken drumsticks with incisions facing down into the heated frying pan.
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4. Flip the drumsticks once the skin side is browned.
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5. Sear the other side until browned.
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6. Turn off the heat once both sides are browned.
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7. Wipe off any excess oil from the frying pan with a paper towel.
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8. Add marmalade jam 1 jar (135g) to the frying pan.
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9. Measure water 150ml using the empty jam jar, then add it to the frying pan along with soy sauce 2 tbsp and grated garlic 1 tsp.
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10. Increase heat to medium-high and bring to a simmer while dissolving the jam.
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11. Once simmering, reduce heat to medium-low, cover, and let it cook.
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12. Simmer for 15 minutes.
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13. During this time, flip the chicken drumsticks about twice to ensure even cooking.
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14. After 15 minutes of cooking, confirm the chicken is cooked through. Then, increase heat to medium-high or high to evaporate any remaining liquid.
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15. Continue heating for approximately 4 minutes until the liquid has reduced, the sauce has thickened, and it coats the chicken thoroughly. Then, turn off the heat.
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16. Plate and serve. This is a great tip: Pour any remaining sauce over the chicken, or serve it in a small dish for dipping vegetables.
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