Thursday, April 3, 2008

Chicken Drumsticks Simmered in Tomato Vinegar Sauce

Hi! It is nice and calm today.

Last night, I was going to post this but I got drowsy and I couldn't... So now I will.

Last last night, when I got home, I realized that the rice cooker was open.
The rice was crisp and uneatable.
Since we place the rice cooker on the floor, I thought my boyfriend has kicked off when he walked by.
I called his cell immediately but he said he didn't.
After a while, I found a roll of plastic wrap on the floor.
Then I realized that it had fallen on the rice cooker and opened!
I thought of telling my boyfriend that it was an April Fool’s joke, but I apologized to him.

Back to my cooking.
Once I wrote about my recipe using Mizkan's rice vinegar: 4 Advantages Using Japanese Rice Vinegar.
Luckily, this recipe has published in Mizkan's leaflet!
It is also on their website!
The leaflet will be used for the distribution.
So today, I will translate this in English.

Chicken Drumsticks Simmered in Tomato Vinegar Sauce

Difficulty: Easy
Time: 30min
Number of servings: 2

350g (0.77lb.) about 6 chicken drumsticks
50g (0.11lb.) onion
1 clove garlic
* 30cc Mizkan's rice vinegar
* 30cc sake
* 200g (0.44lb.) diced tomato can
* 1 tbsp. whole-grain mustard
1 bag bouquet garni (or 1 dried bay leaf)
30cc milk
cracked black pepper
cooking oil
dried parsley flakes

1. Finely chop onion and garlic. Season chicken drumsticks with salt and cracked black pepper.
2. Heat 1 tbsp. of cooking oil in a pan, cook chicken until nicely browned, remove from the pan and set aside.
3. Clean the pan with paper towel, then heat 1 tbsp. of cooking oil, fry onion and garlic until soft.
4. Add A and the chicken (2.), cover and cook on low for 10 minutes, stirring often.
5. Add B and bouquet garni (or dried bay leaf), cook for 10 minutes, stirring often.
6. Remove from pan, place chicken on plate. Add milk in the pan, cook on medium, stirring with a wooden spoon until thickened.
7. Pour the sauce (6.) over the chicken and sprinkle with dried parsley flakes.

My original recipe in Japanese is here.

Just remember :)
4 advantages using Japanese rice vinegar when simmering:
1. Cook meat less greasy.
2. Meat can be more easily separated from the bone.
3. Increase of amino acid gives the meat rich taste.
4. When simmering "chicken with bone", the acid of the vinegar act directly on the connective tissue of the chicken bone and the meat. As a result, collagen and calcium can seep into the broth.

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