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Shichifuku Chicken Wings


helenjp

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Shichifuku Chicken Wings

Serves 4 as Main Dish.

Chicken simmered in a mildly seasoned broth of shochu (distilled rice liquor)sugar, and soy sauce.

  • 1-1/2 kg chicken wings or other parts
  • green part of negi dividing onion
  • skin from knob of ginger
  • 1 c shochu rice liquor
  • 1 c dashi, stock, or water
  • 1 star anise
  • 1 cinnamon stick
  • 1 qt sansho (Szechuan pepper)
  • 1 generous knob ginger
  • white part of negi dividing onion
  • 2 chili pods
  • 2 umeboshi
  • 3 T light brown large-crystal sugar
  • 2 T mirin (sweet rice wine)
  • 1/2 c soy sauce
  • 1/4 c pine nuts, optional

* Trim chicken wings, scald by pouring hot water over, drain.

* Simmer chicken about 30 minutes with green negi, ginger skin, shochu, stock or water, skimming off any scum.

* Remove negi and any ginger skin you can see.

* Add spices.

* Sprinkle sugar, soy sauce, and mirin over, a little at a time.

* Simmer gently with a drop lid or small plate or greaseproof paper, till cooking liquid is almost all evaporated.

* Cool a little to firm then remove to serving dish, scatter pine nuts and clusters of pine needles over dish for festive New Year accent.

Keywords: Hors d'oeuvre, Easy, Chicken, Japanese

( RG2059 )

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