Servings: 4


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
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed




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 liquid, 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.
6 NOTE It’s a glaze rather than a sauce, so there’s not a whole lot of it.





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