Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker

Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker

You won't be able to get enough of the fragrance of the star anise mixed with the black vinegar and soy sauce. By using a pressure cooker the meat will tenderize and come sliding right off the bones in no time. You can make this dish healthier using diet sweetener!

Ingredients: 2 to 3 servings

Chicken drumsticks
700 g (12 to 13 pieces)
1 tablespoon
1 clove
Sesame oil
1 tablespoon
*Black Vinegar
100 ml
*Soy sauce
60 ml
100 ml
*Non-calorie sweetener
15 g
1 tablespoon
1 knob
*Red chili pepper
*Star anise
Quail eggs (canned is ok as well)


1. Mix the drumsticks with shio-koji and leave to rest for a while. Peel the shells of the quail eggs. Check out (Recipe ID: 447609).
2. Combine the * ingredients.
3. Heat the sesame oil and garlic in a frying pan. Fry the marinated chicken until golden brown.
4. Put the combined ingredients and chicken in a pressure cooker and cover with a lid. Put the cooker on a high heat and continue to heat until it starts to steam.
5. After it starts to steam turn the heat to medium-low and continue to heat for a further 5 minutes. Turn off the heat and leave to sit until the pressure is completely released. If you do not have a pressure cooker bring to a boil first and continue to cook for 15 minutes.
6. After the pressure has released add the quail eggs and boil for 5 minutes. You can buy already-cooked quail eggs in shops.
7. I used the black vinegar in this photo. I also used non-calorie sweetener. You can use normal sugar and use 40 g of it if you do so.

Story Behind this Recipe

I saw a recipe for pork belly stewed in black vinegar in a Chinese cook book. I used chicken drumsticks instead, which are lower in calories, and non calorie sweetener.