Recipe: Yummy Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine

Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine. Great recipe for Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine. I read in a novel that the secret ingredient in hashed beef rice stew was soy sauce. So based on that I tried combining red wine, demi-glace, along with soy sauce, and it turned out absolutely amazing.

Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine The Japanese often use demi-glace sauce but it is time-consuming if you make from scratch. Canned demi-glace sauce is readily available in Japan and I certainly have used the canned version. Though because I have never found it in Australia, I have decided to make my own. You can cook Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine

  1. Prepare 12 of to 15 Chicken drumettes – the first joint of a chicken wing.
  2. You need 2 of Onions.
  3. It’s 1 of Carrot.
  4. You need 6 of Potatos.
  5. You need 200 ml of Red wine (dry).
  6. You need 2 1/2 cup of ● Water.
  7. It’s 2 of ● Soup stock cubes.
  8. Prepare 1 of ● Bay leaf.
  9. You need 1 can of Heinz Demi-Glace Sauce.
  10. It’s 3 tbsp of ○ Soy sauce.
  11. It’s 1 pinch of of each ○ Salt and pepper.
  12. You need 1 tbsp of Butter.
  13. You need 1 of Vegetable oil.

Use the homemade demi-glace for delicious sauces or to make a popular Japanese beef stew, Hayashi Rice. Demi-glace is a rich brown sauce in French cuisine that can be used as a sauce itself or as a base for other sauces. In Japan, we use demi-glace sauce for many western-style dishes, and we can find it sold in a can or a premade jar. It is originally come from French and then adapted to Japanese palate.

Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine instructions

  1. This is all you need: Red wine (a cheap one or leftovers are fine); demi-glace in a can, and soy sauce..
  2. Heat some oil in a frying pan and brown the chicken skin side down first. (If you use a non-stick pan you don't need any oil.).
  3. Transfer the chicken from Step 2 to a pot and add the red wine. Simmer while turning the chicken occasionally until the wine has been reduced to about half..
  4. The chicken turns caramel-brown..
  5. Slice the carrot into rounds or cut in half lengthwise and slice into half-moon shapes. Cut the onion into 8 wedges. Sauté both in the frying pan from Step 2 in a little oil.
  6. When the wine has reduced in the pot, add the sautéed vegetables..
  7. Add the ingredients marked ● (water, soup cubes, bay leaf) and simmer for about 40 minutes with the lid half on. Skim off any scum occasionally..
  8. Near the end of the simmering time add the cut up potatoes (to prevent them from falling apart)..
  9. I recommend this Heinz demi-glace..
  10. Put in the demi-glace and simmer for an additional 20 minutes, skimming off any scum. Take care not to let it burn..
  11. If it gets too thick, add a little water. Adjust the seasoning with the ingredients marked ○ (soy sauce, salt and pepper) at the end. The soy sauce is the key! Drop in the butter to finish and it's done..
  12. The chicken is fall-off-the-bone tender. Good with rice or bread..

Thus, In addition to vegitable, fruits, and beefs, French demi-sauce sometimes include completely different ingredients such as sardines. Stir beef broth with the wine. Served with a red wine reduction sauce, this homemade Japanese hamburger steak (Hambagu) is incredibly juicy and melts in your mouth! I still remember vividly how my mom and I spent many evenings making Japanese Hamburger Steak or Hambagu (ハンバーグ). We took the idea of using a Japanese Hamburger Steak base, but instead of a patty, made them into bite-size meatballs slathered in our low carb/keto demi-glace sauce and out came our Demi-Glace Meatballs dish!.

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