Chicken and Eggs Cooked in Vinegar


The recipe for this dish is taken out of the book 基本の和食 – パート2 (Basic Japanese Cooking – Vol. 2). For your reference, here is an English translation below. The original Japanese name indicates that it is a type of “酢煮” dish (酢 = vinegar; 煮 = to cook). Rather than giving off a sharp acidic taste, the vinegar here brings out the mild sweetness, or the umami, of the chicken.

If you can’t find the large Japanese green onion (negi), regular green onions can be used as a substitution. If you are using regular green onions, use 4 stalks instead of just 1.  Please note that in the photos shown here, I used chicken thighs instead of wings/drumettes and halved the recipe (so don’t get confused by why my results look so different).


Chicken and Eggs Cooked in Vinegar (Serves 4)

  • 10 chicken wings and/or drumettes
  • 1 stalk of Japanese green onion (negi)
  • 4 eggs, at room temperature
  • 1 red chilli pepper
  • 1 small piece of ginger
  • 1/3 cup Japanese cooking wine
  • 1/3 cup vinegar
  • 4 tbsp soy sauce
  • 3 tbsp sugar
  • 1/2 cup water
  1. Slice ginger; cut the stem part of the green onion into approximately 3cm pieces
  2. Hardboil eggs for 10 minutes; remove shells
  3. Panfry green onions until slightly golden (to bring out the fragrance); remove from heat
  4. Panfry chicken until skin is slightly golden; remove from heat
  5. Place all ingredients (except for green onions) into a pot; bring to a boil
  6. Simmer over medium heat for 25 minutes; stir occasionally
  7. Add green onions; cook for another 5 minutes

This dish was originally featured in this bento.


One comment

  1. eden

    this reminds me of filipino adobo.
    thanks for sharing the recipe ^_^

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