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!
Jeez!
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.

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Chicken Drumsticks Simmered in Tomato Vinegar Sauce

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

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

Directions:
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.
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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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2 comments:

  1. This sounds good Ochi! Hey I made shitake mushroom soup today. I really liked it the way my mom would make it with muchi rice dumplings, but I did not have none. Loved your pictures of the the cherry blossoms, my mom loved them, so we had a cherry blossom tree engraved on her head stone, among other other things. Turned out quite beautiful. Never thought of simmering chicken with vinegar and tomatoes, a nice combination! :)

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  2. Jo! Thanks for the comment.
    I'm very excited to hear that you made the soup!!!
    You remembered how :) That's good!
    I think I need to learn how to make "Ikanago no Kugini" from my grandma next season while she is fine.
    I love this but don't know how :(
    I can buy at a supermarket, but is something different.
    I'm glad to know that you like my recipe.
    I want to post more when I get a chance.

    ReplyDelete

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