Teriyaki-Style Simmered Chicken Drummettes with Ume Plum Jam

• 6 Chicken drumettes
• 20 ml Soy sauce
• 30 ml Mirin
• 50 ml Water
• 1 teaspoon~ Sugar
• 2 tbsp Ume plum jam
• 3 leaves Shiso leaves

1. I used a soft jam made from well-ripened ume plums.
2. Slice into the drumettes along the bone.
3. It'll shorten the cooking time and make them easier to eat.
4. Add the seasonings marked with to a pan and bring to a boil.
5. Place the drumettes into the pan as well, cover with a lid and simmer on medium-low heat.
6. Once the surface of the chicken meat has cooked, turn them over, cover with a lid and simmer for a further 1-2 minutes.
7. Pierce the chicken with chopsticks, and if the juices run clear, the chicken is done!
8. Remove the lid off and coat the drumettes with the sauce.
9. Serve on a plate and use a pair of kitchen scissors or similar to cut up the shiso leaves to garnish.
10. The tart plums and fragrant shiso leaves are perfect together.
11. If you use chicken thigh meat, then it'll be easy to simmer and easier for kids to eat.

chicken, soy sauce, mirin, water, sugar, ume, leaves

Taken from cookpad.com/us/recipes/148764-teriyaki-style-simmered-chicken-drummettes-with-ume-plum-jam (may not work)