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I realized that it’s been awhile since I posted a recipe.  So now my goal is to try to post at least 2 recipes each week!

Although I don’t solely eat Korean cuisine, it is hands down my go-to, comfort food.  As I’ve mentioned before, my mom is a phenomenal cook!  Her recipes are out of this world, but being the health conscious freak that I am and an RD in the making, I’m afraid there are some things that need to be tweaked.  Good thing she doesn’t read this.  She’d be offended, and I’d like to avoid that at all cost!

One of my ultimate comfort meals is her braised chicken legs.  If you want to experience that fifth mysterious taste, umami, this one is for you!

I’ve tried the recipe with chicken breasts before, but it just wasn’t the same.    A lot of people stay away from dark meat, but it’s actually not as unhealthy as you might think.

Yes, the dark meat contains more fat and calories, but the differences are relatively small.  Just remove the skin, and you are good to go!   Some of the benefits of dark meat – it’s rich in myoglobin (white meat contains none) and contains more zinc, iron, amino acids, and B vitamins (specifically B6, B12, thiamin, and riboflavin) as compared to the chicken breast.  This just reiterates the fact that there are no “bad” foods.  It’s all about moderation.  Now, I’m not trying to get you to eat more dark meat, but I do want to open your mind to the possibilities.  Did I succeed? 😉 In fact, you could’ve considered me a member of the white meat mafia for many many years, until I learned this mind-altering piece of information at school.

Asian-Style Braised Chicken Drumsticks

Serves 4 people | Prep time: 15 min | Cooking time: approx. 30 min.

Ingredients

  • 3 Ibs. skinless drumsticks
  • 1 cup leek, rinse well and chop in chunks
  • 3 cups water
  • 8 garlic cloves
  • 1 cup baby portobello mushrooms, stems removed and sliced
  • 1 Tbs toasted slivered almonds
  • 1 Tbs toasted pine nuts (I used sunflower seeds)

Seasoning

  • 1/3 cup low-sodium soy sauce
  • 1/3 cup sesame oil
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 1 Tbs garlic, minced
  • 1 Tbs mirin (or wine)
  • 1/2 Tsp black pepper

Directions

  1. Combine all seasoning ingredients and set aside.
  2. Remove skin off drumsticks and rinse with water.
  3. Put meat in a saucepan, add 3 cups water, garlic cloves, and leek.  Cook approx 15 min.
  4. Remove chicken, reserve 1/2 cup of broth, and discard the rest.
  5. In another pot, place chicken, mushrooms, broth, and seasoning mix.
  6. Cook under med-high heat for approx. 20 min. or until the liquid’s mostly absorbed.
  7. Garnish with sunflower seeds, almonds.
  8. Don’t be shy…Grab a leg! :).

Suggestion: serve with brown rice.

Step #3

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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13 Comments

  1. totally agree with your statements about there being no “bad foods”…It really is all about moderation.
    Where do I get this braggs? I’ve heard about it on a couple of blogs now. Just at the local grocery store? What section would it be in?

    1. I actually bought it at Sprouts couple of days ago bc it was on sale. I’m not sure if Sprouts is in Seattle, but I’m pretty sure Whole Foods will carry it. It should be in the aisle with vinegars and oils. Hope this helps!

  2. This looks so good! I like using dark meat for a bit of variety and I think it tastes good! 🙂

    1. I know! It’s so succulent and moist! Although I still eat predominantly white meat, it IS nice to mix it up a lil’ ;).

  3. This looks SO good! For some reason, I really don’t like dark meat – it’s just a weird phobia! I’ve cooked drumsticks before though – are they always dark meat? If so, I didn’t notice when I cooked them!

    1. Yup! Drumsticks are always dark meat. I never ate dark meat before bc I always thought they were so fattening. I’m glad I got over that fear.

  4. I love Braggs – great substitution idea.

    Your mom’s cooking sound fantastic… I wish I could show up at her dinner table!

    1. I seriously was so skeptical at first but not too shabby, I must say 😉
      I’m sure my mom would LOVE to have you over. Her love language = feeding others

  5. Welcome, Khushboo! I’m actually working on my kimchi post so stay tuned for that :). Yup! That realization didn’t come easy..but I’m so thankful that I’ve learned to embrace it over the years.

  6. Hey Min! Thanks for your comment on my blog- glad you did as it enabled me to find your blog :)! I really enjoy Korean food (especially kimchi and bbq’d chicken) but don’t think I’ve ever cooked it at home- thanks for the recipe! Love your outlook towards “bad” food- all in moderation!