Chicken Drumsticks Stewed with Vinegar

• 12 Chicken drumsticks
• 15 cm Daikon radish
• 2 Carrots
• 600 ml Water
• 100 ml Grain vinegar
• 2 tbsp Oyster sauce
• 2 tbsp Soy sauce
• 3 tbsp Sugar
• 1 tbsp Mirin
• 1 Sesame oil
• 4 Eggs (optional)

1. Boil the eggs and peel the shells.
2. Cut the daikon and carrots into bite sizes at about 1-cm thickness.
3. Put the ingredients into a pot and bring to a boil.
4. Meanwhile heat the sesame oil in a frying pan and fry the chicken drumsticks until golden brown.
5. Transfer the fried chicken drumsticks into pot with the marinade.
6. Fry the carrot and daikon radish in the same frying pan until golden brown.
7. Transfer them to the marinade.
8. Add 1 boiled egg into the same pot.
9. Cover the pot and cook over a medium heat.
10. Stir now and then and cook until the chicken drumsticks are tender.
11. Tip: To make the sauce thick and rich cook it until lightly reduced.
12. The cartilage of the chicken will get very gelatinous and tasty.
13. If the taste of the sauce is slightly sour continue to cook for longer until the taste is more even.
14. If you use a pressure cooker: After cooking in a pressure cooker cook down the sauce until reduced to half.

chicken, radish, carrots, water, vinegar, oyster sauce, soy sauce, sugar, mirin, sesame oil, eggs

Taken from cookpad.com/us/recipes/147955-chicken-drumsticks-stewed-with-vinegar (may not work)