A delicious recipe from the Washburne Culinary
Institute, Chicago, IL
Anise-Adobo Chicken Drumsticks
8 chicken drumsticks
2 scallions, chopped
1/3 cup lite soy sauce (low-sodium)
1 cup water
1/2 cup rice vinegar
2 bay leaves
2 slices star fruit
4 whole cloves
1 teaspoon sesamie oil
1/4 cup brown sugar
1/4 teaspoon hot sauce
3 tablespoons cilantro, minced
2 tablespoons unsalted peanuts, chopped
Prepare gas or charcoal grill, or preheat
broiler.
In medium bowl, combine scallions, soy
sauce, water, rice vinegar, bay leaves, star fruit, cloves, sesamie
oil, brown sugar and hot sauce. Stir to combine.
Pour into large, lidded pan. Place chicken
drumsticks in single layer in pan. Bring to a boil over high
heat; reduce heat to medium-low, cover and gently simmer chicken
for 20 to 25 minutes. (Chicken can be held in the refrigerator,
covered in poaching liquid) up to two days.)
Remove drumsticks from liquid, place on
preheated grill or under broiler, and cook, turning, about 6
minutes per side, until chicken is cooked throughout and skin
crisp brown.
While chicken cooks, strain poaching liquid
into small saucepan. Bring to a boil over medium-high heat and
cook to reduce to about 1 cup of sauce.
Remove chicken from grill, top with Cilantro
and peanuts, and serve with sauce.
