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Chicken Drumsticks Stewed with Vinegar
Chicken Drumsticks Stewed with Vinegar

Before you jump to Chicken Drumsticks Stewed with Vinegar recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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In order to see results, it is definitely not a requirement to drastically modify your eating habits. Even more important than totally altering your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will likely see that you will eat more and more healthy food as your taste buds become accustomed to the change. As you continue your habit of eating healthier foods, you will see that you no longer want to eat the old diet.

Evidently, it’s not at all difficult to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to chicken drumsticks stewed with vinegar recipe. You can cook chicken drumsticks stewed with vinegar using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Chicken Drumsticks Stewed with Vinegar:
  1. Use Chicken drumsticks
  2. Use Daikon radish
  3. Take Carrots
  4. You need ●Water
  5. Get ●Grain vinegar
  6. Get ●Oyster sauce
  7. Provide ●Soy sauce
  8. Get ●Sugar
  9. Get ●Mirin
  10. Provide Sesame oil
  11. Provide Eggs (optional)
Steps to make Chicken Drumsticks Stewed with Vinegar:
  1. Boil the eggs and peel the shells. Cut the daikon and carrots into bite sizes at about 1-cm thickness.
  2. Put the ● ingredients into a pot and bring to a boil. Meanwhile heat the sesame oil in a frying pan and fry the chicken drumsticks until golden brown.
  3. Transfer the fried chicken drumsticks into pot with the marinade. Fry the carrot and daikon radish in the same frying pan until golden brown. Transfer them to the marinade. Add 1 boiled egg into the same pot.
  4. Cover the pot and cook over a medium heat. Stir now and then and cook until the chicken drumsticks are tender.
  5. Tip: To make the sauce thick and rich cook it until lightly reduced. The cartilage of the chicken will get very gelatinous and tasty.
  6. If the taste of the sauce is slightly sour continue to cook for longer until the taste is more even.
  7. If you use a pressure cooker: After cooking in a pressure cooker cook down the sauce until reduced to half.

Cut the chicken legs in half through the joint and halve each part-boned breast. Season on both sides, then fry, skin-side down, in the clarified butter over a medium heat until golden. Turn over and brown the other sides. Enjoy our sweet and sticky barbecue chicken drummers. Place chicken in an oven dish.

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