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)
This dish was originally featured in this bento.