Tuesday, January 4, 2011

asian glazed drumsticks









If you’re in the mood for take-out but would rather stay in give this recipe a try. It’s mouth-watering and hits the spot. Serve with Asian Cabbage Salad and steamed rice.

 
asian glazed drumsticks (my friend Annie found this at skinnytaste.com)
8 medium chicken drumsticks, skin removed
1 cup water
1 tbsp Sriracha hot sauce, also known as “rooster sauce”(more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 teaspoons agave nectar (or sugar)
3 cloves garlic
1 teaspoon ginger, grated
2 tablespoons chives or scallions, chopped
1 teaspoon sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick). Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
What I have to say- This chicken is absolutely terrific. It’s freezes remarkably well, too. Just thaw and reheat on the stove then toss some sesame seeds and fresh green onion on top.

2 comments:

  1. I'm so excited you are doing this! I used the balsamic sauce to put in a stir fry and it was delicious. I'll be checking back daily:)

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  2. I'm so glad you're excited about it and can put some of these recipes to good use! Using the sauce in a stir fry is a great idea, I'll have to try it!
    Do you have a blog or family newsletter? I'd love to get an update on how you and your family are doing.

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