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Refreshing Simmered Chicken Drumsticks (Tori no Sappari-ni)

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course , Dinner
Cuisine: Japanese

Ingredients

  • 4 egg
  • 8 chicken drumsticks
  • 1 tbsp toasted sesame oil
  • 1 garlic clove
  • 4 slices ginger root
  • 250 ml water
  • 125 ml rice vinegar
  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 2 tbsp sugar
  • 5 cm Japanese leeks (naganegi) white part, optional garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once boiling, lower the heat to simmer and add the seared drumsticks and boiled eggs.
  6. Place a drop lid on the surface of the broth and simmer for 10 minutes.
  7. 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.
  8. When 10 minutes have passed, remove the drop lid and simmer for a further 10 minutes.
  9. Plate up and top with the drained shiraganegi. Enjoy!