Recipe of Award-winning Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs

Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs.

Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, simple simmered chicken drumsticks, daikon radish & eggs. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. They are fine and they look wonderful. Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs is something which I have loved my entire life.

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

The ingredients needed to make Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs:

{Take 10 of Chicken drumsticks - the first (thickest) joint of a chicken wing.
{Take 20 of cm Daikon radish.
{Get 1 of per serving Eggs.
{Get 1 large of ●Water.
{Prepare 50 ml of ●Sake.
{Prepare 50 ml of ●Mirin.
{Prepare 80 ml of ●Soy sauce.
{Prepare 3 tbsp of ●Sugar.
{Get 2 1/2 tsp of ●Ginger.
{Make ready 1 of for frying Oil.

Steps to make Simple Simmered Chicken Drumsticks, Daikon Radish & Eggs:

Cut the daikon into appropriately-sized pieces. Maybe about 1 cm?.
Parboil the daikon in water that was used to wash rice for about 5 minutes (you can skip this step if you like)..
Hard-boil the eggs and peel off the shells..
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)..
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..
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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