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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken drumstick	8			15945.6	28.6296	347.1792	1602.8952
water	1	cup		0.0	0.0	0.0	0.0
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
sugar	2 1/2	tablespoons		137.655	34.431	0.0	0.0
garlic clove	1		peeled bruised	-	-	-	-
hot chili pepper	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.