This take on a Filipino favorite takes on a deep reddish-brown hue from a quick braise in a soy sauce and vinegar marinade and stock and a smoky grilled flavor from finishing over a hot grill or cast iron grill pan.
- 6 skinless drumstick pieces
- 3 large cloves garlic
- 3 bay leaves
- 1 tablespoon of black peppercorns
- 1 tablespoon of ground ginger
- 1 teaspoon Sichuan pepper
- 1 cup coconut vinegar
- 1/2 cup chicken broth
- 2/3 cup light soy sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon of Chinese black vinegar
- 1 tablespoon of oil
- 1 tablespoon of palm sugar
- Wash and thoroughly dry chicken pieces then place in a large glass or ceramic bowl
- Place all of the other ingredients except the palm sugar and chicken broth in a blender and pulse until liquefied to create the marinade/cooking broth..
- Reserve an 1/8th cup of marinade and set aside.
- Pour the remaining marinade over the chicken and massage in well.
- Cover bowl with plastic wrap and refrigerate for at lest 3 hours.
- One hour before cooking remove the chicken from the fridge and mix the reserved marinade with the palm sugar until it dissolves
- Place chicken and marinade into a medium sized saucepan.
- Add enough chicken broth to nearly cover the chicken and heat over medium high and simmer for 10-12 minutes or until legs are just cooked through.
- 5 minutes before chicken is done simmering, put a cast iron pan over a medium high heat.
- Once chicken is nearly done, remove from broth and allow to drain for a few seconds.
- Transfer chicken to cast iron pan, and brush with sauce.
- Sear for 2-3 minutes then turn a 1/3 turn and brush with sauce until all surfaces are grilled nicely and lightly glazed.
- Remove from heat, and allow to rest for 5 minutes.
- Serve with steamed rice or a fresh salad.