Chicken Wing and Konnyaku Stewed in Vinegar
- 14 pieces Chicken wings
- 1 one pack of 10 Knotted Konnyaku noodles
- 1 one piece Ginger (sliced)
- 1 one clove Garlic (ground)
- 4 Boiled eggs
- 100 ml *100% rice vinegar
- 100 ml *Soy sauce
- 80 ml *Water
- 80 ml *Sake
- 3 tbsp *Raw cane sugar
- 1 tbsp + 1 tablespoon *Mirin
- 1 tbsp Katakuriko
- 2 tbsp Water
- 1 Broccoli for decoration
- Place the ginger, garlic, and * ingredients into a pot, and bring to a boil.
- (Add in the green part of white scallions and celery leaves to get rid of the odor if you have it.)
- After bringing to a boil, add the chicken wings and konnyaku noodles to the pot.
- Bring to a boil once more and remove the scum.
- Turn down the heat (from medium to low), and simmer for 30 minutes.
- Flip them over halfway through so that the flavor soaks completely, add a tablespoon of mirin and the katakuriko slurry for the final touch, and stir.
- Serve in dishes together with boiled eggs and broccoli, and it is done.
chicken, pack, ginger, garlic, eggs, rice vinegar, water, cane sugar, katakuriko, water, broccoli
Taken from cookpad.com/us/recipes/144975-chicken-wing-and-konnyaku-stewed-in-vinegar (may not work)