Collagen rich chicken drumstick cooked with soy sauce and balsamic vinegar. This slightly sweet and aromatic chicken drumstick is cooked tender enough to eat the whole cartilage so you can get the most of collagen benefits!
6-8small chicken drumsticks - or 2-4 large drumsticks, mine was 350g total
2fat garlic cloves - sliced
1tbspsoy sauce - choose gluten free if you need
3tbsprice wine (cooking sake) - see the recipe note below
2tsphoney (14g)
1tbspbalsamic vinegar
360mlfiltered water - or it is enough to cover the drumsticks
Instructions
Lightly sprinkle salt and black pepper over the chicken drumsticks. I recommend to use non-sticking pan/pot but if you do not have one, coat it with oil to prevent the chicken from sticking.
Heat the pan, add the chicken and sliced garlic and cook over medium heat until the surface of chicken gets lightly browned. You do not need to cook chicken through here though. This process helps to "trap" the flavor of the chicken inside.(you can do this process in pressure cooker if you are using it)
Add in water, soy sauce, rice wine, honey and balsamic vinegar, cover the pan, and bring it to boil. Skim the foam that come up to the surface. (skip it if you use pressure cooker)Turn the heat lowest and let it simmer for about an hour or the cartilage becomes tender.After about an hour the flesh and cartilage starts to look "separate" from the bone. (see the photo)Pressure cooker option;One you added the water and the seasonings lock the lid. Bring to boil until it gets high pressure, lower the heat and cook on high pressure for 15 minutes. Let the pressure come down naturally, about 10- 15 minutes.
When drumsticks becomes tender, uncover, turn to medium heat and cook another 5-10 minutes to let the water evaporate and the sauce gets thickened.
Serve with brown rice or sides of your like.Enjoy!!
Notes
*1)Make sure to used cooking rice wine or Cooking Sake, not Mirin, which is sweet rice wine. If you don't have cooking rice wine you can try with white wine in stead. (the flavor will be different result though.)*2) Using pan or pot; I used all purpose "pan" which is deep and can also be used as a pot. You may want to use pot in stead if diameter of your pan is too large and/or is shallow. I recommend to use the pot/pan which the chicken just cover the bottom with single layer.