About YUU日本語
Tebamoto no Sappari-ni (Chicken Drumettes Simmered in Vinegar and Soy Sauce)
Serves 2–3 · About 40 min
Simmer chicken drumettes in vinegar, soy sauce and sugar. Vinegar makes the meat tender so it comes off the bone easily. Brown them before simmering.
① Prepare the drumettes→② Brown them→③ Add the broth and simmer→④ Cook down the simmering liquid
What to buy
Meat
Vegetables
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Prepare the drumettes
- Pat the drumettes with paper towels to dry them
- On the cutting board, make 1 cut with a knife in the thick meaty part, along the bone (the flavor soaks in and it cooks through more easily)
How to tell it's doneAll 8 have a cut that reaches the bone.
2
Brown them
- Put 2 tsp vegetable oil in a pot (about 20 cm wide, or a deep frying pan) and heat over medium heat
- Lay in the drumettes and brown them all over, rolling them now and then with cooking chopsticks
How to tell it's doneThe skin is lightly browned all around. It is OK if the inside is still raw (you will simmer it next).
Be carefulFat splatters from the skin. Lay the drumettes in gently.
3
Add the broth and simmer
- Add 150 ml water, 100 ml vinegar, 4 tbsp soy sauce, 3 tbsp sugar, 1 tsp ginger and 1/2 tsp garlic
- Bring to a boil over medium heat and skim off the brownish foam (scum) on top with a ladle
- Cut a circle of aluminum foil a little smaller than the pot and lay it right on top of the meat (a drop lid)
- About 20 minutes on medium-low heat. Turn the drumettes once partway through
How to tell it's doneCut around the bone of the thickest one: no pink parts or red juice. The meat near the bone comes apart when you push in chopsticks.
Be carefulBoiling vinegar gives off a sharp smell. Keep your face away from the pot. Turn on the kitchen fan.
4
Cook down the simmering liquid
- Remove the foil
- Turn to medium heat and cook down the broth, rolling the drumettes now and then
- Scoop up the broth with a ladle and pour it over the top
ReadyThe broth has gone down to less than half and is thick, and the drumettes are dark brown and shiny. Serve with the broth.
Be carefulWhen the broth gets low, it burns easily. When big bubbles appear at the bottom of the pot, turn off the heat.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Too sourIt did not simmer long enough, so it is still sour from the vinegar. Simmer 5 more minutes.
The meat is toughNot simmered long enough. Add 50 ml water, put the lid on, and simmer 10 minutes on low heat.
It's red around the boneNot cooked through. Put the foil back on and simmer on low heat 5 minutes at a time more.
The bottom of the pot burnedIt cooked down too much in step 4. Do not scrape the burnt part. Move only the drumettes on top and the broth to a plate.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me