Chicken 1-2-3
Salty, sweet and tangy with a hint of heat, chicken drumettes are browned in oil then braised with grated ginger in a sauce made with sugar, rice wine, vinegar and soy sauce.
Ingredients
- 1 kilogram chicken drumettes about 12 to 16 pieces
- 2 tablespoons cooking oil
- 1 two-inch piece ginger peeled and grated
- 2 tablespoons sugar
- 2 tablespoons rice wine I used mirin
- 4 tablespoons rice vinegar
- 6 tablespoons soy sauce
- sliced scallions to garnish
Instructions
- Wipe the chicken drumettes with paper towels.
- Heat the cooking oil in a frying pan.
- Lay the chicken drumettes in the hot oil in a single layer.
- Cook the chicken over high heat until the skins are browned.
- Give the chicken drumettes quarter turns to brown the all sides evenly.
- Turn down the heat to medium.
- In a small bowl, stir together the grated ginger, sugar, rice wine, vinegar and soy sauce, and pour over the chicken in the pan.
- Braise the chicken in the sauce, uncovered and turning them over every few minutes, until the sauce is thick and reduced to about three tablespoonfuls.
- Scoop out the chicken fillets and transfer to a shallow serving bowl.
- Spoon the remaining sauce over the chicken.
- Sprinkle in the scallions, and serve.