Japanese Chicken Legs
8 chicken drumsticks, skin on
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open,
seeds removed
Place all the ingredients in a 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
drumsticks frequently in the sauce, 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.
