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Japanese Mum's Chicken


1 PKG Chicken Drumsticks (about 1.75LBS, or 5 Drumsticks)
1 C Water
1/2 C Balsamic Vinegar
1/3 C Soy Sauce
2 1/2 T Sugar or Splenda (If you use sugar, the mixture will turn into a sticky glaze)
1 Garlic Clove, Peeled and Halved
1 Small Hot Chili Pepper or Jalapeno, Seeded and Halved.

Place all ingredients in a saucepan over high heat. Bring to a boil, then reduce to a simmer for about 20 minutes. If you used sugar, increase the heat when the drumsticks are done, and cook on high until the liquid has reduced to a sticky glaze. Discard garlic and pepper.

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