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Teriyaki-Style Simmered Chicken Drummettes with Ume Plum Jam

Teriyaki-Style Simmered Chicken Drummettes with Ume Plum Jam

The tart taste of the ume jam will shock you awake! This dish is great for hot summer days and has the delicious meat-on-the-bone flavour.

Ingredients: 2-3 servings

Chicken drumettes
5-6
■Soy sauce
20 ml
■Mirin
30 ml
■Water
50 ml
■Sugar
1 teaspoon~
■Ume plum jam
2 tablespoons
Shiso leaves
2-3 leaves

Steps

1. I used a soft jam made from well-ripened ume plums.
2. Slice into the drumettes along the bone. It'll shorten the cooking time and make them easier to eat.
3. Add the seasonings marked with ■ to a pan and bring to a boil. Place the drumettes into the pan as well, cover with a lid and simmer on medium-low heat.
4. Once the surface of the chicken meat has cooked, turn them over, cover with a lid and simmer for a further 1-2 minutes. Pierce the chicken with chopsticks, and if the juices run clear, the chicken is done!
5. Remove the lid off and coat the drumettes with the sauce. Serve on a plate and use a pair of kitchen scissors or similar to cut up the shiso leaves to garnish. The tart plums and fragrant shiso leaves are perfect together.
6. ★If you use chicken thigh meat, then it'll be easy to simmer and easier for kids to eat.

Story Behind this Recipe

This is the first time that I made ume plum jam and I wanted to use it in cooking. I got hold of lots of ume plums lately and picked the irregular and and damaged ones, and let them fully ripen to make jam. It's quite sour but will make you feel good!