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.
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 have Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine using 13 ingredients and 12 steps. Here is how you cook that.
Ingredients of Chicken Drumettes In Japanese Style Demi-glace Sauce With Red Wine
- It’s 12 of to 15 Chicken drumettes – the first joint of a chicken wing.
- It’s 2 of Onions.
- Prepare 1 of Carrot.
- Prepare 6 of Potatos.
- It’s 200 ml of Red wine (dry).
- It’s 2 1/2 cup of ● Water.
- You need 2 of ● Soup stock cubes.
- Prepare 1 of ● Bay leaf.
- It’s 1 can of Heinz Demi-Glace Sauce.
- Prepare 3 tbsp of ○ Soy sauce.
- You need 1 pinch of of each ○ Salt and pepper.
- It’s 1 tbsp of Butter.
- Prepare 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
- This is all you need: Red wine (a cheap one or leftovers are fine); demi-glace in a can, and soy sauce..
- 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.).
- 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..
- The chicken turns caramel-brown..
- 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.
- When the wine has reduced in the pot, add the sautéed vegetables..
- 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..
- Near the end of the simmering time add the cut up potatoes (to prevent them from falling apart)..
- I recommend this Heinz demi-glace..
- Put in the demi-glace and simmer for an additional 20 minutes, skimming off any scum. Take care not to let it burn..
- 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..
- 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). No need to go buy a can of demi-glace sauce, the sauce thickens nicely on its own while simmering.