Steps

1. Place 4 eggs and plenty of water in a pot, and start boiling from cold water. After boiling, cook for 12 minutes to make hard-boiled eggs, then peel them.
   🕒 01:59
2. Cut off the stem end of 10g garlic, crush it with the flat side of a knife, and peel.
   🕒 04:01
3. Mince 10g ginger and the crushed garlic.
   🕒 04:20
4. Heat 2 tsp oil in a pot, place 600g chicken drumettes skin-side down, and fry over medium heat. Once browned, flip and sauté until fragrant all over. 【Chef's Tip!】 Thoroughly searing the skin allows the gelatin to render out, resulting in a crispy finish that won't become rubbery when simmered.
   🕒 05:25
5. Add the minced 10g garlic and 10g ginger to the pot where the drumettes were fried, and sauté until fragrant.
   🕒 06:55
6. Add 150cc water, 4 tbsp soy sauce, 5 tbsp vinegar, 1 and 1/2 tbsp sugar, and 5 dashes MSG(Ajinomoto) (MSG) to the pot, and also add the 4 hard-boiled eggs.
   🕒 07:16
7. Once the simmering liquid boils, cover the pot and simmer over medium-low heat for 30 minutes. 【Chef's Tip!】 The power of vinegar tenderizes the chicken, and the acidity dissipates, leaving only umami.
   🕒 08:08
8. After simmering for 30 minutes, remove the lid, increase the heat slightly, and reduce the simmering liquid until it is about halfway up the chicken and eggs.
   🕒 10:11
9. Plate and serve. You may add karashi (Japanese mustard) to taste, if desired.
   🕒 11:26