cook faster than thicker ones, so meatier portions should
always be placed toward the outer edge of the utensil where
microwave energy is greater.
4 chicken drumsticks
4 chicken thighs
1/4 cup melted butter
2 tablespoons soy sauce
1/4 teaspoon ground pepper
1/8 teaspoon minced, fresh ginger
1 can (3-ounces) chow mein noodles
1/4 cup sliced almonds
Salt to taste
Remove and discard skin from drumsticks and thighs. In
small bowl, mix butter, soy sauce, pepper and ginger. In
blender or food processor fitted with steel blade, finely
chop chow mein noodles, almonds and salt; transfer to wax
paper. Brush chicken with soy mixture, then roll in noodle
mixture to coat all sides. Arrange on microwave-safe
roasting pan, with meatier portions toward outside; cover
with wax paper. Reserve remaining soy and noodle mixture.
Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound.
Halfway through cooking time turn legs and thighs over;
spoon on remaining soy mixture and sprinkle with remaining
noodle mixture. Cover with a double thickness of paper
towels. Complete cooking, remove paper towels during last
2 minutes. Let stand, uncovered, 5 minutes before serving.

DRUMSTICKS LITTLE ITALY STYLEServes 4
Do you know how to tell when rice is done? The aim of
cooking rice is to have all the little starch granules