Tuesday, May 15, 2007

Chicken Drumstick Donburi

My weekly cooking schedule is very much fixed ever since elf started going to school this year.

I usually cook proper meal and bake on Tues and Wed.
For the rest of the week, elf has classes in the evenings, so we just dine out.
Weekday’s lunches are mostly simple, quick & easy meals and fuss free too.
During weekends, if we opt to stay home, I may cook a bit and bake something more elaborate.

Today is Tuesday…….so it’s cooking day.
I had my menu planned last night but my ‘nua-ness’ took the better of me.
I had plans to bake some buns & an Almond Tart but they have been put onto my To-Do list for another time.
However, I did managed to assemble a meal of Chicken Donburi as planned.
Donburi is a Japanese dish of course…the word donburi means ‘rice bowl dish’.
In other words, donburi meals are simply rice served with fish, chicken, beef or what ever U fancy.
The meat or poultry are usually cooked in sweetened or savory stew, with one or two beaten eggs simmering on top until they are nearly set then poured over the top of the rice.
Here’s is the recipe for today’s Chicken Drumstick Donburi.

Chicken Drumstick Donburi

What U need:

  • 8 fresh mini - Chicken drumsticks (U may use any meat U like)
  • 1 large Onion - sliced finely
  • 2 large Potatoes - quartered
  • 100g Frozen peas
  • 2 pkt Enoki mushrooms
  • 1 cup Chicken stock
  • 2 tbsp Corn flour + ½ cup water = Cornstarch mixture


  • 1 cup Mirin
  • ½ cup Rice wine
  • ½ cup Japanese soy sauce
  • 1tbsp Sugar


  1. Wash & marinate the meat in the marinating sauce for 1 hr.
  2. Prepare the potatoes & onions.
  3. Defrost the peas.
  4. Wash & dry the enoki mushroom.
  5. Heat pan & sauté the onions till soft.
  6. Add potatoes & fry till brown.
  7. Add meat & con’t stir-frying till meat turns pink.
  8. Add remaining marinate and chicken broth & bring to boil, then simmer for 10 mins till meat is cook thoroughly.
  9. Add the peas & mushroom, con’t simmering & turning the meat to fully coat it with the broth (If the broth dries up, U may add more chicken stock).
  10. About 10 mins later, add the cornstarch mixture & simmer for another 10 mins.
  11. Pour it over rice.


Try & use a flat pan with cover; this will ensure the meat is cook evenly.
U may add beaten eggs, just spread it on top without stirring for 2 mins & serve immediately.

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