Chicken Wing and Konnyaku Stewed in Vinegar
Chicken Wing and Konnyaku Stewed in Vinegar

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken wing and konnyaku stewed in vinegar. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chicken Wing and Konnyaku Stewed in Vinegar is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chicken Wing and Konnyaku Stewed in Vinegar is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken wing and konnyaku stewed in vinegar using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Wing and Konnyaku Stewed in Vinegar:
  1. Prepare 14 pieces Chicken wings
  2. Get 1 one pack of 10 Knotted Konnyaku noodles
  3. Take 1 one piece Ginger (sliced)
  4. Get 1 one clove Garlic (ground)
  5. Get 4 Boiled eggs
  6. Prepare 100 ml ＊100% rice vinegar
  7. Make ready 100 ml ＊Soy sauce
  8. Prepare 80 ml ＊Water
  9. Make ready 80 ml ＊Sake
  10. Take 3 tbsp ＊Raw cane sugar
  11. Get 1 tbsp + 1 tablespoon ＊Mirin
  12. Take Katakuriko dissolved in water for thickening
  13. Get 1 tbsp Katakuriko
  14. Make ready 2 tbsp Water
  15. Make ready 1 Broccoli for decoration
Instructions to make Chicken Wing and Konnyaku Stewed in Vinegar:
  1. 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.)
  2. 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.
  3. Turn down the heat (from medium to low), and simmer for 30 minutes.
  4. 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.
  5. Serve in dishes together with boiled eggs and broccoli, and it is done.

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