Foodie Fridays - Asian Braised Drumsticks
Happy Friday my lovelies! Gosh I'm glad this week is over. Nothing bad going on just glad to have the week behind me and the weekend before me. It's hotter than all get out here, summer has truly arrived!
With the arrival of summer it's time for simple recipes in my part of the world. I don't know about you but I am not interested in slaving over a hot stove when it's triple digits outside. This recipe is a great change of pace if you're wanting something a little different and the left overs were awesome too! Served with a little rice and steamed broccoli this is a quick, light meal and you probably already have everything you need to make it. So let's get cooking.
Asian Braised Drumsticks
8 to 10 medium drum sticks
1 Cup water
1 Tbsp Siracha hot sauce (or your favorite hot sauce) more or less to taste
You could probably also use a little hot chili oil here also if you don't have hot sauce
1/3 cup balsamic vinegar
1/3 Cup low sodium soy sauce
1 to 2 Tsp sesame oil
1 Tbsp honey (or sugar)
1 Tbsp Garlic chopped fine
1 Small onion diced or about 3/4 cup
Optional - green onions and sesame seeds for garnish
In large heavy frying pan, that has a lid, heat a few tablespoons of oil and brown your chicken legs on high until brown - about 3 to 5 minutes. When brown pull the chicken legs from the pan and set aside. In the same pan saute your onion until translucent, add the garlic and saute about a minute more. While the onion and garlic cooks, in a small bowl whisk together the water, balsamic vinegar, soy sauce, Siracha hot sauce, sesame oil, and honey. When the onions are done add the water/vinegar/soy sauce mixture to the pan stirring well. Add the chicken legs back to the pan also and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes. Lastly, remove the lid from the pan and simmer another 10 to 15 minutes on low until the sauce is reduced and becomes thick, turning the chicken often and stirring well.
A word of caution: a balsamic vinegar based sauce reduction will burn easily on it own, but with the addition of the honey this sauce will really burn quickly. Cook on low, stir often, and don't leave!
When the sauce is thickened turn off the heat and you're done! For a pretty presentation serve over rice with some of the sauce spooned over. Top with green onions and sesame seeds if you desire.
Recipe adapted from SkinnyTaste.com
Edit: Just a quick note: I've passed 30,000 page views today! Thanks so much yall! I appreciate every single one of you that visit, comment, and let me know what you think. Thanks so much again!