Stewed Chicken Wings with Black Vinegar

• 10 Chicken wings - the midsection and tip
• 400 ml *Water
• 2 tbsp *Black Vinegar
• 1 tbsp *Oyster sauce
• 1/3 tsp *Salt
• 1 tbsp each Sake (for cooking the chicken wings)

1. Cut between the wings and wing tips.
2. If you remove the tips from the wings they are easier to eat.
3. Remove any excess fat with your fingers.
4. Bring water (not listed in the ingredients) to a boil and add the sake.
5. Put in the prepared chicken wings and cook for about 1minute.
6. Drain in a colander.
7. Put all the * ingredients and bring to the boil.
8. Add the chicken wings and cook over a low to medium heat.
9. Keep it simmering gently.
10. Skim off any scum on the surface.
11. Cook the chicken wings for about 15 minutes and remove from the heat.
12. Leave them to cool in the pot.
13. Transfer the chicken wings with the cooking juice into a storing dish and chill in the fridge for several hours.
14. The cooking juice will become gelatinous because of its collagen content.
15. You can eat this too.
16. Sprinkle with a little black pepper, chopped green onion or whatever condiments you like when you eat.
17. By changing the condiments, you can enjoy the flavor in new ways.

chicken, water, black vinegar, oyster sauce, salt, chicken

Taken from cookpad.com/us/recipes/159096-stewed-chicken-wings-with-black-vinegar (may not work)