HOISON CHICKEN DRUMSTICKS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Brine the chicken: In a large saucepan, combine the sugar, salt, and 8 cups water and bring to a boil over medium-high heat. Remove from the heat and stir in the lime juice, garlic, and peppercorns. Let cool to room temperature, then submerge the chicken in the brine, cover, and refrigerate for 3 to 4 hours.

Step 2

2. Chicken time! Preheat the oven to 425°F.

Step 3

3. Drain the chicken and discard the brine. Pat the chicken completely dry with paper towels and transfer to a large bowl. Massage the drumsticks with the peanut oil.

Step 4

4. Heat a large high-sided oven-safe pan over medium heat.

Step 5

When hot, add the chicken and cook until golden brown on all sides, 5 to 6 minutes.

Step 6

5. While the chicken is getting its crispy on, make the sauce:

Step 7

In a small bowl, whisk together all the sauce ingredients.

Step 8

6. Pour the sauce into the pan and toss to coat the chicken on all sides. Transfer the pan to the oven and roast for 30 to 35 minutes, until the meat easily pulls away from the bone and has reached an internal temperature of 165°F as measured on an instant-read thermometer.

Step 9

7. While the chicken is roasting, bring the stock to a boil in a

Step 10

3-quart saucepan over medium heat. Add the rice and cook according to the package directions. Cover and set aside to keep warm.

Step 11

8. Add the bok choy leaves to the pan with the chicken to wilt,

Step 12

9. Spoon the cooked rice onto a serving tray, top with the chicken and bok choy, and pour the saucy pan juices on top.

Step 13

Sprinkle the chicken with the scallions, chiles, and sesame seeds, and serve with the lime halves.