Baked Chicken with Garlic and Lemon

• 8 Chicken drumettes - the first joint of a chicken wing
• 1 tbsp Shio-koji (salt fermented rice malt)
• 2 tbsp Lemon juice
• 1 clove Grated garlic
• 1 Herb salt

1. Divide the drumettes into two portions of four, and put in Ziplock bags.
2. Divide the amounts of shio-koji, lemon juice and garlic listed into two, and add a portion to each bag.
3. Rub the chicken through the bag, and leave it in the fridge for a half - full day to marinate.
4. Leave for a full day if possible.
5. Place the chicken skin-side down in the frying pan and cook over a low heat.
6. When browned, turn the chicken over, cover, and cook slowly over low heat.
7. Sprinkle on some herb salt to finish.

chicken, koji, lemon juice, garlic, salt

Taken from cookpad.com/us/recipes/171679-baked-chicken-with-garlic-and-lemon (may not work)