A forbidden combination: a recipe for chicken drumettes and eggs braised in Dr. Pepper. It adds an unexpected oriental aroma and depth, creating a flavor reminiscent of authentic Braised Pork Belly (Lu Rou Fan). Try Ryuji's surprisingly delicious stew!
Ingredients
Main Ingredients (4 servings)
- Chicken Drumettes 600g
- Garlic 15g
- Eggs 4
Seasonings
- Vegetable Oil 2 tsp
- Dr. Pepper 500cc
- Soy Sauce 3 tbsp
- Oyster Sauce 1 tbsp
- Curry Powder 1/2 tsp
- Black Pepper to taste
- Mustard to taste (for flavor change)
- Salt and Pepper to taste (for seasoning)
- Vinegar 2 tsp (for boiled eggs)
- MSG(Ajinomoto) (MSG) 6 dashes
Steps
- Coarsely mince 15g garlic.
- Bring water to a boil in a pot, then add 4 eggs and boil for approximately 12 minutes to make hard-boiled eggs.
- After boiling, add 2 tsp vinegar to the hot water before peeling the eggs.
- Heat 2 tsp vegetable oil in a pot, then add 600g chicken drumettes and brown them on the surface.
- Lightly season the chicken drumettes with salt and pepper.
- Once evenly browned, add the coarsely minced garlic and sauté, allowing it to coat the chicken fat.
- Pour 500cc Dr. Pepper into the pot.
- Add the peeled hard-boiled eggs to the pot.
- Add 3 tbsp soy sauce and 1 tbsp oyster sauce.
- Furthermore, add 6 dashes MSG(Ajinomoto) (MSG).
- Simmer uncovered over medium-low heat for approximately 45 minutes. Reduce the sauce until it reaches a good consistency.
- Once reduced, increase to high heat, add 1/2 tsp curry powder and black pepper to taste, and simmer briefly to further reduce.
- Reduce the sauce until it is about 1/3 to 1/4 of its original volume.
- Plate the dish, generously spooning the sauce over it. Serve with mustard to taste, if desired.
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