Chicken Drumsticks Stewed with Vinegar

Chicken Drumsticks Stewed with Vinegar

The broth used to stew the chicken is seasoned very lightly so you can serve it as soup. This dish will be one of your favorites if you love vinegar.

Ingredients: 4 servings (making 12)

Chicken drumsticks
Daikon radish
about 15-cm long
600 ml
●Grain vinegar
100 ml
●Oyster sauce
2 tablespoons
●Soy sauce
2 tablespoons
3 tablespoons
1 tablespoon
Sesame oil
to taste
Eggs (optional)


1. Boil the eggs and peel the shells. Cut the daikon and carrots into bite sizes at about 1-cm thickness.
2. Put the ● ingredients into a pot and bring to a boil. Meanwhile heat the sesame oil in a frying pan and fry the chicken drumsticks until golden brown.
3. Transfer the fried chicken drumsticks into pot with the marinade. Fry the carrot and daikon radish in the same frying pan until golden brown. Transfer them to the marinade. Add 1 boiled egg into the same pot.
4. Cover the pot and cook over a medium heat. Stir now and then and cook until the chicken drumsticks are tender.
5. Tip: To make the sauce thick and rich cook it until lightly reduced. The cartilage of the chicken will get very gelatinous and tasty.
6. If the taste of the sauce is slightly sour continue to cook for longer until the taste is more even.
7. If you use a pressure cooker: After cooking in a pressure cooker cook down the sauce until reduced to half.

Story Behind this Recipe

When I was chosen as a food tester, I tried to make some stewed dishes with vinegar. Although I love simmered dishes, I often notice that the stewing sauce tends to be too salty to eat. I didn't want to waste any good sauce so I added less soy sauce and seasoned mine with vinegar to make the dish itself lighter.