KitchenNippon

＜Ingredients＞ ４Servings
Chicken drumettes (鶏手羽元 / Tori no tebamoto) ８
Boiled eggs (ゆで卵 / Yude tamago) 4
Ginger (しょうが / Shōga) １０g
Garlic (にんにく / Ninniku) １ clove
Red pepper (赤唐辛子 / Aka-tōhgarashi) １
Sesame oil (ごま油 / Goma-abura) １tsp
Water (水 / Mizu) ４００ml
Honey (はちみつ / Hachimitsu) 2tbsp
Mirin (みりん / Mirin) 1tbsp
Umezu (梅酢 / Umezu) 1tbsp
Soy sauce (しょうゆ / Shōyu) 2tbsp
String beans (いんげん / Ingen) ８

＜How to Make＞
① Make cuts into both sides of the drumettes to make them easier to eat.
② Thinly slice the ginger with the skin on. Crush the garlic. Remove the stems from the string beans.
③ Pour the sesame oil into a frying pan and heat. Brown the drumettes. Add the ginger and garlic, and fry. Add the water, honey, mirin, umezu, and soy sauce, and bring to a boil. Skim any foam that develops. When the pan comes to a boil, cover it, reduce the heat, and simmer for 10 minutes.
④ Add the boiled eggs, replace the lid and simmer to reduce the liquid by half. Turn the eggs occasionally. Finally, add the string beans and simmer for another 2-3 minutes.
Serve the drumettes and eggs (split these) and add the string beans.

Recipe Developed by: Machiko Tateno