Simmered Chicken Drumsticks Seasoned with Soy Sauce and Herbs

Simmered dishes are usually seasoned with soy sauce, but this recipe adds refreshing taste with herbs. You can replace bay leaves and basils with thyme or oregano. By simmering after stir-frying, "umami" flavor remains in the chicken, and the chicken soaks the sauce as it simmers. This dish’s strong taste matches well with steamed rice and alcohol drinks.
Servings2 servings
Cooking Time30
Calories (1 serving)362 Calories
Sodium (1 serving)4.5 g
10 pcs Green beans
1 tablespoon Starch
50ml Vinegar
100ml Water
2 teaspoons Honey
1 pcs Bay leaf
8 leaves Basil
1/2 clove Garlic
3 teaspoons Vegetable oil


  1. Dry excessive water on drumsticks, rub "LESS SALT SOY SAUCE" and “sake” (rice cooking wine) into the chicken, and leave for 5 minutes. Rub starch into the drumsticks. Cut off the both ends of green beans, and chop in half. Remove the core of garlic and crush, using the blunt edge of a kitchen knife. Fold bay leaf in half, and slap basil leaves.
  2. Put vegetable oil (2 teaspoons) in a pot and heat. Stir-fry the green beans. Once coated with oil, move them to one side of the pot to make some space. Pour vegetable oil (1 teaspoon) in the open space, place the Chicken Drumsticks from STEP1, and cook until they brown.
  3. Pour B into STEP2 and boil. Add the green beans and eggs (boiled), cover the pot with a lid, and simmer for 8 minutes over low heat. Turn all the ingredients over, and simmer for another 8 minutes. Halve the eggs (boiled) lengthwise and serve.