Shichifuku Chicken Wings

[helenjp]

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 )