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.
Anise-Adobo Chicken Drumsticks
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.
Servings
4 Servings
Ingredients
- 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
Instructions
- Prepare gas or charcoal grill, or preheat broiler.
- 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.
- 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.
- 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.
- While chicken cooks, strain poaching liquid into small saucepan. Bring to a boil over medium-high heat and reduce sauce to 1 cup.
- Remove chicken from grill. Top with cilantro and peanuts, and serve with sauce.
- Source: National Chicken Council
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