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 got this idea from Gamjatang, a Korean spicy pork and potato soup. I thought chicken drumsticks and potatoes would be good cooked the same way. To tell the truth, I've never actually eaten real Gamjatang.This is simmered for quite a long time, so I've tried using different kinds of potatoes, and I've discovered the key is to cut them in big pieces!If the potatoes are small, just put them in whole, after peeling!Sprinkle with white sesame seeds before eating, if you would like. Recipe by yaburie

My mother taught me how to prepare one of our family's classic dishes, and I gave it a slight twist.Since they are stewed with the chicken breast, to prevent the meat from becoming dry, the potatoes should be sliced into 1-cm rounds to allow them to be cooked through quickly. Recipe by Orange Day

This is one of our favorite dishes to have for dinner. For 3 servings. Recipe by kyonmi

Chicken drumettes are delicious and cheap so I buy them frequently. You can cook chicken drumettes with many different ingredients, however this time I tried making it with daikon and atsuage.If you are using the water leftover from washing rice, you just need enough so that the daikon is submerged.If you don't have leftover rice water, then simply add 1 tablespoon of rice and boil it.When it's simmering, be sure to keep an eye on it, and adjust the heat as necessary.This time I used a medium sized daikon that was about 15cm long. Recipe by Kumahachi

My mother taught me this recipe.The quantity of the sauce ingredients are just for guideline.Mix together and then adjust as necessary.When cooking the sauce down, it may be best to cook it on low heat. Recipe by inyako

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

My mother taught me this recipe.Step 1: Fill the pot with enough dashi stock to just barely cover the potatoes.Step 2: It's okay if the liquid doesn't evaporate completely.Adjust the soy sauce and sugar to suit your tastes. Recipe by Yuuyuu0221

My busy mother used to whip this up when I was younger.I adjusted the seasoning to my own taste.When they're simmering, don't touch them too much. Just leave them bubbling where they are. If some of the potatoes are overlapping, gently switch the bottom ones to the top and vice versa. Recipe by mielle

My mom has been making this for ages.There is no hints for this recipe because it's too simple. Recipe by Michi yome

I use this recipe to roast chicken drumettes every year.I made a treat with handy and reasonable-priced ingredients!Line the oven tray with kitchen foil and make the edges higher to stop leaking the sauce. By brushing the chicken with this sauce several times you will be able to have shiny-looking chicken!It will be easier if you marinate the chicken the day before and just roast before serving. Recipe by Hiromanma

This is one of the dishes my mother often prepared for me. It's easy to remember how to season this dish, but just in case, I posted this as a note for myself.The longer you simmer this, the more tender and tasty it will be with the absorbed flavors. I only cooked chicken drumettes, but you could add daikon radish or lotus root.This recipe comes out lightly flavored. If you prefer a richer taste, add some honey to make it sweeter. Recipe by Ririn mama