Sticky Balsamic Chicken - place 5-6 chicken drumsticks in a 10-inch skillet (don't over crowd), pour the following mixture on top: 1/2 c balsamic vinegar, 1/4 c soy sauce or tamari, 1/2 c water, 1 tsp grated ginger, 3 cloves chopped garlic. Add a dash or two of chili pepper flakes if you prefer spicy.
Bring to a boil, then reduce flame until just bubbling. Cook 15 min turning chicken every 5 min. Remove chicken to platter, continue reducing sauce until thick and syrupy. Coat chicken thoroughly in reduced sauce; reserve remaining for the table. Serve with jasmine rice and sautéed baby bok choy.