Peanut-Braised Chicken Drumsticks with Coconut Carolina Rice by ed lee

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: For the Carolina Gold coconut rice:

1 cup medium-grain rice, preferably Carolina Gold rice

1 cup water

1 cup organic coconut milk

1 pinch sugar plus more to taste

¼ teaspoon ground white pepper

1 bay leaf

subheading: For the savory Asian peanut butter:

2 cups raw unsalted peanuts shelled (makes about 20 1-tablespoon servings); you can substitute with cashew nuts

2 tablespoons sesame oil

3 tablespoons sorghum syrup or honey or molasses

2 pinches salt plus more to taste

½ teaspoon togarashi spice

Warm water

subheading: For the peanut braised chicken drumsticks:

¼ cup vegetable oil, such as olive oil

5 chicken drumsticks

2 shallots, diced

2 garlic cloves, finely chopped

5 ounces shiitake mushrooms, stems removed and roughly chopped

2 cups chicken stock

2 tablespoons red miso paste (1 heaping spoonful)

2 tablespoons homemade peanut butter (1 heaping spoonful)

1 tablespoon turmeric powder

1 (2-inch) piece of ginger, peeled

1 cup organic coconut milk

¼ teaspoon fish sauce

½ teaspoon soy sauce

1 bay leaf

Cilantro leaves to garnish

5 bok choy or cabbage leaves, small and tender

Directions at eater.com

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