Simmered Chicken Drumette in Sweet and Sour Sauce
Simmered Chicken Drumette in Sweet and Sour Sauce is served in a thick glossy sauce all around the cute drumettes. The sauce is made with just 5 ingredients, and it is so tasty. The addition of eggs makes it a perfect dish. The dish keeps well in the fridge and is a great make ahead dish.Total time does not include time to make boiled eggs.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 Drumettes ((about 700g / 1.5lb in total, note 1))
- 4 boiled eggs ((hard boiled or soft boiled))
- 1 tbsp oil
- 6-7 tbsp rice vinegar ((note 2))
- 4 tbsp soy sauce
- 4 tbsp cooking sake
- 4 tbsp sugar
- 100ml / 3.4 fl oz water
- 5g /0.2 oz ginger thinly sliced
- Blanched Chinese mustard green (, cut into 5cm / 2" long pieces)
Instructions
- 1
On each drumette, make a small incision along the bone where the meat is the thickest.
- 2
Add oil to a frying pan and heat over medium high heat. Sauté the chicken to brown the surface of the chicken pieces.
- 3
Wipe off the excess oil in the pan with kitchen paper.
- 4
Add all the Simmering Sauce ingredients to the pan, place a drop lid over and bring it to a boil.
- 5
Reduce the heat to simmer and cook for about 15 minutes with a lid on.
- 6
Remove the lid and the drop lid, add the eggs to the pan and turn the heat up (note 4). Cook for further 5 minutes or so. Rotate the eggs to evenly stain them with the sauce while cooking.
- 7
The sauce thickens and becomes bubbly (see the step-by-step photo in post), which indicates that the sauce became syrupy. When the bubbles become larger and the small amount of sauce is left, turn the heat off and remove the pan from the cooktop (note 5).
- 8
Rotate the drumettes in the sauce to coat them with sauce.
- 9
Transfer 3 drumettes onto each serving plate. Have each boiled egg (note 6) and place them next to the chicken, cut side up. Place a bunch of green leaves on the side.