Recipes from Pilgrim's Kitchen

• 8 Chicken, Drumsticks
• 2 scallions, chopped
• 1/3 cup lite soy sauce (low-sodium)
• 1 cup water
• ½ cup rice vinegar
• 2 bay leaves
• 2 slices star fruit
• 4 whole cloves
• 1 tsp sesame oil
• ¼ cup brown sugar
• ¼ tsp hot sauce
• 3 TBLS cilantro, minced
• 2 TBLS unsalted peanuts, chopped

In medium bowl, combine scallions, soy sauce, water, rice vinegar, bay leaves, star fruit, cloves, sesame 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 – 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 is crisp and 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.

Serves 4