Chicken drumsticks - the first (thickest) joint of a chicken wing
about 20 cm (as desired)
1 per serving
1 l (1000 ml)
2 1/2 teaspoons
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.
Story Behind this Recipe
I love this dish. Washing the chicken and lightly browning it in the frying pan helps to reduce the meat smell. If you prepare this in the morning and periodically heat it throughout the day, by night even the cartilage will be soft and you can pluck the meat off the bone with your chopsticks.
If you have a deep frying pan you can do everything using it. If you have time, prepare it early to give the flavor more time to soak in, which is even more delicious. Chicken wings are also delicious. If you feel that the flavor is a bit too weak remove the lid and simmer for a bit on high heat.