Refreshing Simmered Chicken Drumsticks (Tori no Sappari-ni)
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course, Dinner
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Cuisine
Japanese
Refreshing Simmered Chicken Drumsticks (Tori no Sappari-ni)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 4 egg
- 8 chicken drumstick
- 1 tbsp sesame oil toasted
- 1 garlic clove
- 4 lices ginger root
- 250 ml water
- 125 ml rice vinegar
- 3 tbsp soy sauce
- 3 tbsp sake
- 2 tbsp sugar
- 5 cm Japanese leek white part, optional garnish, naganegi
Instructions
- Start by bring a pot of water to a rolling boil. Add 4 egg and boil for 10 minutes for hard boiled. Once 10 minutes are up, transfer to a bowl of ice cold water and peel once cool enough to touch.
- Heat a frying pan on medium and add a drizzle of sesame oil. Once hot, add 8 chicken drumsticks and sear on all sides. Once seared, remove the pan from the heat.
- Heat a large pot on low and add a drizzle of sesame oil. Add 1 garlic clove (sliced) and 4 slices ginger root, and fry until fragrant.
- Once fragrant, add 250 ml water, 125 ml rice vinegar, 3 tbsp soy sauce, 3 tbsp sake and 2 tbsp sugar to the pot. Increase the heat to medium and bring to a boil.
- Once boiling, lower the heat to simmer and add the seared drumsticks and boiled eggs.
- Place a drop lid on the surface of the broth and simmer for 10 minutes.
- While it simmers, take 5 cm Japanese leeks (naganegi) and cut lengthways through to the middle. Discard the core and flatten the layers, then cut them into thin shreds and soak in a bowl of water. This is called "shiraganegi" and will be used as a garnish.
- When 10 minutes have passed, remove the drop lid and simmer for a further 10 minutes.
- Plate up and top with the drained shiraganegi. Enjoy!
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