I saw a recipe for stewed chicken with balsamic vinegar in a cookery book. I added different vegetables and prunes soaked in red wine and I created an original stew recipe. You can also enjoy prunes soaked in red wine, added to blended juice, or use them in various dishes.You don't have to add any vegetables. I reduced the cost by adding vegetables and mushrooms. You can omit the prunes and still make a rich, red-wine-flavoured stew. Adjust the taste by adding more salt or another soup stock cube. Recipe by Rena0601

Chicken giblets are very nutritious!!This is my mother's recipe, but I had never made it before. When I finally challenged myself to make it, I was surprised by how delicious it was!As long as you diligently remove the sinews and blood beforehand, the giblets won't be stinky at all.If you don't like ginger or are tired of it, try the butter flavored version of this. It's at. Recipe by gambee

This is something I often ate that was made by my mother.When she taught me the recipe I found that it was simple and was just a matter of putting everything into a pot and stewing.Make sure to use crystal rock sugar (this recipe won't work well with other types of sugar).1 cup of sugar might make the dish a bit too sweet, since the flavour should be subtle. I use about 3/4 cup but you can adjust the amount to your preference.I recommend making the dishes described in the recipe in this order:Chicken -> daikon radish and thick fried tofu -> taro roots and konnyaku. For 4 servings. Recipe by Meso

I use salted lemons I keep on hand for flavoring. The taste of the dish varies depending on how long the lemons have been preserved, so adjust the seasoning before serving. The lemons become soft as they age and tend to fall apart if you stir them too hard. Remove the lemons before serving.I used chicken thighs this time, but this dish also has a nice, light taste when made with chicken breast. Coating the meat with flour and frying it results in a thick sauce that tends to burn easily. Be sure to keep an eye on it and adjust the heat as necessary! Be careful not to add too much salted lemon or the dish will be too salty. Recipe by Heartful Kitchen Rei

I had a lot of cabbage that I'd bought or gotten from people to use up so I came up with this recipe. Since then it's become a family favorite.Because you dust the chicken with flour before browning and then simmering it the umami is held inside and the meat won't fall apart. By sprinkling it with some sake for cooking, the gaminess of the chicken is gone and it becomes very tender. Adjust the amount of salt and water depending on how much cabbage you use. I use about 1/2 a tomato can of water. Recipe by Makichimu

I thought of a chicken recipe that would taste great but wouldn't dry out with time.You can use chicken thigh meat instead. Recipe by Raby

I attempted to make some delicious simmered drumettes!Poke some holes in a sheet of aluminum foil to create a simple droplid. It'll also collect any scum that comes to the surface. Recipe by bvivid

I posted this for my own reference. This recipe comes from a distant relative. I had the pleasure of having some with them, so I asked for the recipe and now I make this often with my added touches.Adding the mirin at the end gives a glazed finish. The meat is tender when done.In Step 1, it's best to cook both sides of the meat. Be careful, though, because if you overcook it, the meat is going to be tough.In Step 3, simmer it on a very low heat setting.I made my drop lid out of aluminum foil, so I made a hole in the center of it. Recipe by rie-tin

I liked simmered chicken giblets, but they always taste like ginger...I just so happened to be out of ginger, so I tried butter instead, and the giblets turned out delicious without having any gamy flavor.If you wash off all of the blood and remove any veins and so on, the giblets won't have a funny odor even if you don't use ginger.The giblets will toughen if you cook them for too long. Recipe by gambee

I added potatoes to this recipe for drumettes that my mother used to make.In the first photo I used new potatoes with skins. Recipe by Kumahachi

Since this goes well with rice, this a great dish to combat summer fatigue.Feel free to use boned meat, if you like. Recipe by Benio

Nice and Easy.