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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken wing and konnyaku stewed in vinegar. It is one of my favorites. For mine, I’m gonna 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 recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Chicken Wing and Konnyaku Stewed in Vinegar is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken wing and konnyaku stewed in vinegar using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Wing and Konnyaku Stewed in Vinegar:
  1. Take 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. Make ready 4 Boiled eggs
  6. Prepare 100 ml ＊100% rice vinegar
  7. Take 100 ml ＊Soy sauce
  8. Make ready 80 ml ＊Water
  9. Take 80 ml ＊Sake
  10. Get 3 tbsp ＊Raw cane sugar
  11. Make ready 1 tbsp + 1 tablespoon ＊Mirin
  12. Prepare Katakuriko dissolved in water for thickening
  13. Take 1 tbsp Katakuriko
  14. Prepare 2 tbsp Water
  15. Take 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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