soy-glazed five-spice chicken legs and cilantro with sesame-soy sauce dressing

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This recipe is a family favorite. I’ve reduced the calories by removing the skin from the chicken drumsticks. I really don’t miss the skin at all because I hate chicken skin unless it is absolutely crisp. The meat is tender, sweet, salty, with just a hint of anise.

Soy-Glazed Five Spice Chicken Legs
Prep time: 5 minutes plus overnight
Cook time: 28 minutes

6 chicken legs with the skin on
1/4 cup soy sauce
1/2 tablespoon rice bran oil
1 teaspoon onion or garlic powder
1 teaspoon Chinese Five Spice powder
1/2 teaspoon cracked black pepper

Cilantro with Sesame-Soy Sauce Dressing
1 bunch cilantro, washed and patted dry
2 teaspoons soy sauce
1 teaspoon sesame oil

Prepare the chicken legs. Grasp each end of the leg with a paper towel and pull the skin down over the tip of the bony end of the drumstick. Zip! Discard the skin. Repeat with the other drumsticks.

Place the prepared drumsticks in a dish with a cover or a glass food storage box with a clip on cover. In a small bowl, mix together the remaining ingredients until it emulsifies. Pour over the chicken and cover. Move the chicken back and forth to coat. Refrigerate overnight. In the morning, shift the chicken back and forth again in the box. When ready to cook, remove the chicken from the marinade and reserve the marinade.

Heat a skillet with a little oil or cooking spray. Brown the chicken about 2 minutes per side. Pour on the reserved marinade and cook on low heat for 15-20 minutes or until done.

Make the cilantro side. Whisk the sesame oil and soy sauce until it emulsifies. Drizzle all over the cilantro and gently toss. Serve chilled.

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