The most surprising thing about this recipe: There's no anise or adobo in it! But when all ingredients are combined, the flavors are unmistakably Asian-Southwest fusion. Chicken in it's poaching liquid/sauce will keep in the refrigerator for up to two days.
- Cook Time
- Prep Time
- 8 chicken drumsticks
- 2 scallions, chopped
- ⅓ cup low-sodium soy sauce
- 1 cup water
- ½ cup rice vinegar
- 2 bay leaves
- 2 slices star fruit
- 4 whole cloves
- 1 teaspoon sesame oil
- ¼ cup brown sugar
- ¼ teaspoon hot sauce
- 3 tablespoons cilantro, minced
- 2 tablespoons unsalted peanuts, chopped
1. Prepare gas or charcoal grill, or preheat broiler.
2. In a medium bowl, combine scallions, soy sauce, water, rice vinegar, bay leaves, star fruit, cloves, sesame oil, brown sugar, and hot sauce. Stir to combine.
3. Pour sauce into large, lidded pan. Place chicken drumsticks in single layer in pan, and bring to a boil over high heat. Reduce heat to medium-low, cover and gently simmer chicken for 20 to 25 minutes.
4. Remove drumsticks from liquid. Place chicken on preheated grill or under broiler, and cook, turning, about 6 minutes per side, until chicken is cooked throughout and skin is crispy and brown.
5. While chicken cooks, strain poaching liquid into small saucepan. Bring to a boil over medium-high heat and reduce sauce to 1 cup.
6. Remove chicken from grill. Top with cilantro and peanuts, and serve with sauce.
Source: National Chicken Council