Amarante
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 Fri, Jul 01 2022, 3:15 pm
A very easy preparation with delicious Asian flavors. I served it with the Cucumber & Avocado Salad which I posted which also had Asian flavor profile.
Soy-Braised Chicken Drumsticks
Excerpt From: Tastemade - Make This Tonight
Everyone knows the drumstick is the best part of the chicken—or at least the most fun to pick up and eat with your hands. When you put it in a sticky sweet sauce, that’s when the party really starts. This brothy, gingery, super-garlicky sauce is everything, and this dish is a prime example of making a wildly flavorful meal out of ingredients that you probably have on hand already. We love to serve these drumsticks with rice to soak up every last drop. Satisfying. Easy. Delicious. It’s the dinner trifecta.
SERVES 4
2 pounds chicken drumsticks
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
10 garlic cloves
1½ cups chicken stock
¼ cup honey
¼ cup rice vinegar
¼ cup soy sauce
1 tablespoon grated fresh ginger
3 scallions, thinly sliced
1 tablespoon sesame seeds
2 teaspoons crushed red pepper flakes
Season the drumsticks with salt and black pepper. In a large Dutch oven, heat the oil over medium heat. Working in batches, add the drumsticks and cook, turning occasionally, until golden brown all over, 3 to 4 minutes per side. Transfer to a plate.
Add the garlic to the pot and cook, stirring occasionally, until golden brown, about 5 minutes. Use a slotted spoon to transfer the garlic to the plate with the chicken.
Drain the excess fat from the pot and return it to medium heat. Add the chicken stock and scrape up any browned bits from the bottom. Stir in the honey, vinegar, soy sauce, and ginger. Return the drumsticks and garlic to the pot along with any collected juices. Bring to a simmer and cook until an instant-read thermometer inserted in a drumstick registers 165°F, about 25 minutes.
Use tongs to transfer the drumsticks to a serving platter, keeping the sauce in the pot. Continue to cook over medium heat until the sauce has reduced by half and is thick enough to coat the back of a spoon, 8 to 10 minutes.
Spoon some of the sauce over the drumsticks. Top with the scallions, sesame seeds, and pepper flakes. Serve with the remaining sauce alongside.
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