These wings can be served up as a meal alongside miso soup and salad or it can also go very well as a sidekick to your Asahi...ahhhh!
Ingredients:
| Chicken wingettes | 12 pieces |
| Fresh shiitake mushroom (optional) | 3 |
| Green onion | 1 sprig/bunch |
| Minced ginger (fresh or jar) | 1 stem (size of thumb) or 1 1/2 teaspoons (jar) |
| Minced garlic (fresh or jar) | 2 cloves or 1 1/2 teaspoons (jar) |
| * Soy sauce & Rice vinegar | 3 tablespoons EACH |
| * Sugar | 1 1/2 tablespoons |
| * Cooking Sake | 1 tablespoon |
| Corn starch (optional) | 1 tablespoon |
How to:
Brown the chicken wingettes in a non-stick frying pan until the skin is golden in color but NOT cooked all the way through. If you are using an aluminum frying pan, heat a bit of olive oil and then add the chicken so it does not stick to the bottom of the pan.
Transfer the wings into a pot large enough so that they can lay flat. Add just enough water to submerge the chicken (not too much or the sauce will become watery).
Heat on high until it comes to a boil and then reduce heat to medium.
In a small bowl, add a tiny bit of hot water to 1 tablespoon of cornstarch and mix until cornstarch is melted. Add it to the pot and increase the heat to high and cook until most of the sauce has evaporated and thickens. (Stay close to the stove as it will burn fast).
Helpful Tips:
If I have leftovers, I take the meat off the bone and freeze it with the leftover sauce. It's yummy to put in ramen noodles. I also use it for onigiri. I mix it into the rice or I put it in the center of the onigiri kinda like a kinder surprise. The kids love it!
This is the brand of jarred minced ginger and minced garlic that I buy but any brand will do.
I pick this up at T&T.
Transfer the wings into a pot large enough so that they can lay flat. Add just enough water to submerge the chicken (not too much or the sauce will become watery).
Heat on high until it comes to a boil and then reduce heat to medium.
Add minced garlic, minced ginger and all the ingredients with asterisks * into the pot.
Thinly slice green onions and shiitake mushrooms (optional) and throw into the pot.
Continue to boil on medium heat for 20-30 minutes (until most of the water is evaporated).
Transfer to a plate and enjoy!
Helpful Tips:
If I have leftovers, I take the meat off the bone and freeze it with the leftover sauce. It's yummy to put in ramen noodles. I also use it for onigiri. I mix it into the rice or I put it in the center of the onigiri kinda like a kinder surprise. The kids love it!
I pick this up at T&T.
Special Mention/Credits:
This recipe was featured in a Japanese cookbook called Favorite 100yen Meals.
Disclaimer:
The original content was taken from a Japanese cookbook. It is not my own. I am simply translating the recipe in English to share with my friends. I am not responsible for the content, outcome or anything else for that matter! But if your family ends up lovin' it you can treat me to coffee hehe!
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