Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs
Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, simple simmered chicken drumsticks, daikon radish & eggs. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook simple simmered chicken drumsticks, daikon radish & eggs using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs:
  1. Make ready 10 Chicken drumsticks - the first (thickest) joint of a chicken wing
  2. Prepare 20 cm Daikon radish
  3. Make ready 1 per serving Eggs
  4. Make ready 1 large ●Water
  5. Get 50 ml ●Sake
  6. Make ready 50 ml ●Mirin
  7. Take 80 ml ●Soy sauce
  8. Get 3 tbsp ●Sugar
  9. Get 2 1/2 tsp ●Ginger
  10. Get 1 for frying Oil
Steps to make Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs:
  1. Cut the daikon into appropriately-sized pieces. Maybe about 1 cm?
  2. Parboil the daikon in water that was used to wash rice for about 5 minutes (you can skip this step if you like).
  3. Hard-boil the eggs and peel off the shells.
  4. Lightly wash the drumsticks in water and use a paper towel to wipe them dry. Brown them in a frying pan with oil (you don't have to cook them through to the center).
  5. Add the ● seasonings, close with a lid, and simmer for 20 to 30 minutes. Scum will form so please remove it. If you turn off the heat and let it sit for a while the flavor soak in better.
  6. If you parboil the daikon, add them after the chicken has simmered for a bit to keep the flavor from becoming too rich.

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