Japanese Mum's Chicken

I haven't made a zaar members recipe in awhile so I tried another new one last night. It was very good and oh so easy to throw together and cook. The sauce takes about 40-50 Min's to form a sticky glaze and don't concern yourself with how the drumsticks look during the beginning of cooking. They are quite unattractive but as the sauce thickens, it does coat them and give them a beautiful colour. I did also add a little more sugar than listed. There are a bunch of reviews on this recipe and photo's too, if you would like to view these click here.


Ingredients

8 Chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 Cup water
1/2 Cup balsamic vinegar
1/3 Cup soy sauce
2 1/2 Tablespoons sugar (I probably used more like 3)
1 Garlic clove, peeled and bruised (I used 2 cloves)
1 Small hot chili pepper, slit open, seeds removed (I used 2 Chili peppers)


Method

1. Place all the ingredients in a saucepan over a high heat.

2. Bring to the boil, then reduce to a simmer for about 20 minutes.

3. Remove any scum that rises to the surface.

4. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.

5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.


I served mine with spicy leek and mushrooms with rice parsley chive timbales.


Recipe for spicy leeks and mushrooms

40g Butter
4 Small leeks, sliced
250g Swiss brown mushrooms, quartered
4 Tablespoons dry white wine
1/2 Teaspoon onion powder
1/4 Teaspoon chili flakes
1/4 Teaspoon cayenne pepper

Method

1. Heat butter in a pan, add leeks and mushrooms, cook stirring until vegetables are tender.

2. Stir in wine, onion powder, chili flakes and cayenne, stir over heat for 1-2 minutes and serve.

4 Servings

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All photo's taken by me unless otherwise stated.