Adobo Chicken Drumsticks with Black Garlic
- 2lbs Chicken Drumsticks
- Adobo Braising Liquid:
- 1 tsp Black Peppercorns
- 5 Bay Leaves
- ¼ cup Dry White Vermouth
- ½ cup Water
- ¼ cup Barrel Aged Soy Sauce
- 1 head of Black Garlic, top chopped off to expose cloves
- ½ cup Distilled White Vinegar
- 3 tbsp Unsalted Butter
- Salt to Taste
- Recommended Side:
- Sticky Rice (Bamboo Rice depicted)
Combine the drumsticks & braising liquid in a stock pot. Bring the mixture to a boil, reduce it to a simmer, and cover the pot with a lid, slightly ajar.
Simmer until the meat’s cooked through (about a half hour), turning the chicken legs over occasionally.
Pull the legs out of the sauce. Return the sauce to the stove & simmer to reduce it by ¼.
Strain the sauce and swirl in the 3 tbsp of butter. Taste it & add salt as necessary.
Sear the chicken legs in a hot, oiled frying pan or skillet, just until they caramelize on the outside.
Gently squeeze the black garlic cloves out of the head.
Serve the chicken legs with the sauce, black garlic cloves, and your rice of choice.