Tuesday, April 17, 2012

Easy Asian Chicken


8 chicken drumsticks, skin on
1 cup water 1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 Tbsp sugar
 1 clove garlic, peeled and bruised
1 small hot chili pepper, slit open, seeds removed

Place all ingredients in a saucepan over high heat.

Bring to boil, then reduce to simmer for about 20 mins.

Remove any scum that rises to the surface.

Increase heat, turning drumsticks frequently in sauce, and cook until liquid reduces to a sticky glaze.

Arrange chicken on a platter, remove garlic clove and chili and spoon glaze over chicken.

Serve with rice and a salad, or refrigerate, and when cold, remove skin and bones and cut into bite sized pieces to use in stir fry.

1 comment:

aubirdwoman said...

not only reading matter but fuel to go .. lol thanks Molly. Will try this one and The Scot is always asking for Potato Soup like his Mother made. thanks