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

1. Place the ginger, garlic, and * ingredients into a pot, and bring to a boil.
2. (Add in the green part of white scallions and celery leaves to get rid of the odor if you have it.)
3. After bringing to a boil, add the chicken wings and konnyaku noodles to the pot.
4. Bring to a boil once more and remove the scum.
5. Turn down the heat (from medium to low), and simmer for 30 minutes.
6. 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.
7. 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)