Recipe: Finger-Lickin' Good but Too Easy! Drumsticks Simmered in Japanese Soy Sauce Mix.

Number of steps: 4   (Super easy!)
Time taken: Simmer for 1-2 hours. 
Approx. 200kcal per large drumstick.


About This Dish:
Drumsticks are always in my fridge since they are so cheap and easy to toss into my slow cooker. This Japanese sauce made mainly of soy sauce is so savory , thick and delightful. I've never tasted this sauce in Asian restaurants located in Boston but, it's easy for anyone to have and enjoy; even those who are not used to Asian food. Definitely defines "finger licking good". It's also a healthy alternative compared to deep fried chicken drumsticks! 


What You Need:
(for 6 chicken drumsticks)

• 6 chicken drumsticks
• 2 eggs 

Sauce

• 100ml Japanese soy sauce (a little less than 1/2 cup)
• 100ml brown sugar (a little less than 1/2 cup)
• 60ml of ketchup or tomato sauce (1/4 cup)
• 30ml Japanese mirin (1/8 cup)
• 30ml water (1/8 cup)
• 1-2 cloves of garlic (minced)
• 1-2 pieces of ginger (minced)
• 1.25 tsp of oyster sauce or hoisin sauce

• 1 tbsp of corn starch (I used 2 tbsp of flour instead since I had run out of corn starch)

Other

• spring onion to decorate 

Notes:
If you don't own a slow cooker that is completely fine. You can just use a regular pot and cook it on low heat! 

1. Put the chicken drumsticks onto a pan and fry it until you see a nice colour to it. While you do this, make a boiled egg in a different pot! 

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2. Once the chicken gets a nice brown colour, turn off the heat and make sure your egg is boiled, peeled and ready to go too.

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3. In a slow cooker (If you don't have a slow cooker, just use a regular pot and cook it on low heat), put in all the ingredients for the sauce except for the corn starch and spring onions. It might be a good idea to mix all of the ingredients in a separate bowl before you put it in the slow cooker. Let this cook for 2-3 hours. Give it a mix a couple times while it is cooking to make it cook evenly. 

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4. Once you let it simmer for 2-3 hours, let the chicken and egg out on a plate, and mix in the corn starch (or flour) with a little bit of water and pour it into the left over sauce in the pot. This will make the sauce heavier. Once that's done, pour it over your chicken and eggs and you will be ready to devour it! 

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