Simmered Chicken Drumettes and Potatoes

Simmered Chicken Drumettes and Potatoes

The big potato wedges are fluffy and tender.

Ingredients: 2-4 servings

Chicken drumettes
Boiled eggs
2 medium to large
Garlic and ginger
1 clove / thumbnail's worth each
Vegetable oil
as needed
200 ml
☆Dashi stock granules
1 teaspoon
1/2 tablespoon
2 tablespoons
2 tablespoons
☆Soy sauce
2 tablespoons


1. Cut potatoes into quarters and soak them in water for 2~3 minutes. Peel the shells off the boiled eggs. Crush the garlic and thinly slice the ginger.
2. Pat dry the excess moisture off the chicken. Heat vegetable oil in a skillet and pan-fry the drumettes until browned.
3. In a pot, add the ☆ seasonings, garlic and ginger, then bring to boil. Add the chicken drumettes from Step 2, drained potatoes and boiled eggs.
4. Reduce the heat to medium-low, cover and simmer for 25 minutes until done. (Flip the drumettes and eggs a few times so they color evenly.)

Story Behind this Recipe

I added potatoes to this recipe for drumettes that my mother used to make.