Monday, June 13, 2011

Asian-Glazed Drumsticks

When I was younger, raw chicken was possibly the most disgusting thing in the entire world. I remember my mom prepping a whole chicken for dinner and looking on in horror as she touched - OMG she touched it! - that slimy, sticky bird that somehow turned into something oh-so-delicious for our evening meal. And if she requested my help? Forget about it. I would have no part in such morbid activities and I certainly made my opinion of partaking in such activities well-known.

Why do I bring up such a memory? I had to laugh this evening as I was preparing tonight's dinner. The recipe called for removing the skin from the drumsticks... No easy feat. As I'm pulling and yanking and wrestling with each piece, I could just sense my 10-year old self staring at my now 27-year old self with wonder and disbelief. Who have I become!


















Lucky for me, such activities are not off-limits these days, and I'm able to whip together a nice weeknight meal of Asian-glazed drumsticks and Chinese fried rice without batting an eye. Because I don't think I could live without these drumsticks in my life. Sticky, sweet, spicy and delicious. And surprisingly healthy at only around 115 calories per drumstick. Score!

Ingredients
7-8 chicken drumsticks, skin removed
2/3 c. water
1 tsp. Srirachi hot sauce
5 Tbs. balsamic vinegar
5 Tbs. low-sodium soy sauce
2 1/2 tsp. white sugar
3 cloves garlic, finely minced
2 tsp. fresh, grated ginger
2 Tbs. chives and/or scallions, chopped
1 tsp. sesame seeds
salt and pepper to taste

Directions
In a small bowl, combine water, Srirachi, vinegar, soy sauce, sugar, garlic and ginger. Whisk to combine. Set aside.

Lightly salt and pepper the drumsticks. In a large cast iron skillet, brown chicken over high heat for three to four minutes. Add sauce and cook on high heat until boiling. Reduce heat to low, cover and cook for 20 minutes, turning occasionally. Remove cover, bring heat back to high to reduce sauce, about 10 to 12 minutes, turning chicken occasionally. With about two minutes left, remove chicken to a platter and continue to reduce sauce until it becomes a thick glaze. Pour over chicken. Top with chives, scallions and/or sesame seeds. Enjoy!

Recipe adapted slightly from Gina's Skinny Taste. Thanks Gina!

5 comments:

  1. YUM< this makes my mouth water!!! looks delicious and recipe simple! thanks for sharing!

    ReplyDelete
  2. This chicken looks so delicious!

    ReplyDelete
  3. Just made this and it came out really good! I suggest making extra sauce and putting the chicken over rice. My family absolutely loved it and since they like it with a little more spice I added extra Srirachi! Absolutely yummy!

    ReplyDelete
  4. Thank you for the post. I absolutely needed this combination of tasty and simple :)

    ReplyDelete
  5. ah making this right now :) so far smells delicious. I agree with aberry09. A little sauce on the rice is a nice touch. And I'm a spice lover so I added a touch more siracha. great simple recipe, thanks!

    ReplyDelete