32 very large chicken drummies (drumsticks), or two-joint segments that have been separated
1/3 cup sake
1/3 cup water
4 large thin slices fresh ginger
1/3 cup soy sauce
4T brown sugar
1 dried hot chile
4T oyster sauce
2 star anise buds
Place a 14-inch, non-stick sauté pan over high heat.
Add the chicken and dry-sear to brown the chicken.
Add the remaining ingredients and bring to a simmer.
Cook, covered for about 5 minutes.
Uncover, and simmer until pan is almost “dry”, tossing frequently to coat wings.
Skim off fat if you like, and serve, garnishing with scallion shavings and sesame seeds.
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