SPICY-GLAZED ASIAN CHICKEN

I have NEVER made chicken this way before, and boy, was this IMG_1978a pleasant surprise. A must try…..it’s SO easy!

ingredients

8 skinless drumsticks (if you prefer white meat, use skinless chicken breasts, quartered, with bones)

1 cup water

½ cup balsamic vinegar

1/3 cup soy sauce

2 ½ T sugar

1 garlic clove, peeled and smashed

1 small hot chili pepper, slit open, seeds removed

3-4 scallions, chopped

directions

Place all of the ingredients in a large saucepan over a high heat. Bring to a boil, then reduce to a simmer for about 20 minutes. Remove any scum that rises to the surface.

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

Arrange the chicken on a serving platter. Remove the garlic clove and chili from the liquid, and spoon the glaze over the chicken.  Sprinkle with the chopped scallions and serve.  (NOTE: This is a glaze rather than a sauce, so there’s not a lot.)

(Adapted from a recipe found on http://www.food.com)

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