Boil the eggs and peel the shells. Cut the daikon and carrots into bite sizes at about 1-cm thickness.
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.
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.
Cover the pot and cook over a medium heat. Stir now and then and cook until the chicken drumsticks are tender.
Tip: To make the sauce thick and rich cook it until lightly reduced. The cartilage of the chicken will get very gelatinous and tasty.
If the taste of the sauce is slightly sour continue to cook for longer until the taste is more even.
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.
I like chicken drumsticks for this recipe. They have a lot of collagen and it makes the sauce very tasty. Fry the chicken until golden brown and vegetables until slightly translucent. The chicken drumsticks this time were quite big so I used 12 of them. Increase the number if they are small.