A delicious recipe from the Washburne Culinary Institute, Chicago, IL

Anise-Adobo Chicken Drumsticks

8 chicken drumsticks
2 scallions, chopped
1/3 cup lite soy sauce (low-sodium)
1 cup water
1/2 cup rice vinegar
2 bay leaves
2 slices star fruit
4 whole cloves
1 teaspoon sesamie oil
1/4 cup brown sugar, packed
1/4 teaspoon hot sauce
3 tablespoons cilantro, minced
2 tablespoons unsalted peanuts, chopped

1. Prepare gas or charcoal grill, or preheat broiler.
2. In medium bowl, combine scallions, soy sauce, water, rice vinegar, bay leaves, star fruit, cloves, sesamie oil, brown sugar and hot sauce. Stir to combine.
3. Pour into large, lidded pan. Place chicken drumsticks in single layer in pan. Bring to a boil over high heat; reduce heat to medium-low, cover and gently simmer chicken for 20 to 25 minutes. (Chicken can be held in the refrigerator, covered in poaching liquid) up to two days.)
4. Remove drumsticks from liquid, place on preheated grill or under broiler, and cook, turning, about 6 minutes per side, until chicken is cooked throughout and skin crisp brown.
5. While chicken cooks, strain poaching liquid into small saucepan. Bring to a boil over medium-high heat and cook to reduce to about 1 cup of sauce.
6. Remove chicken from grill, top with Cilantro and peanuts, and serve with sauce.

Makes 4 servings.

Nutrition Analysis, Per Serving: 310 calories; 15g fat; 3.5g saturated fat; 15g carbohydrate

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.