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extremely deboneable soy sauce seasoned chicken wings

日本料理-和風“deboneable”照煮雞翅

one of the popular cuisine “Nimono” using soy sauce based soup cooked until materials softens and flavor gets fully absorbed. this time I used chicken wings. enjoy the meat without worry about spending time to get rid of the bone!!

日本料理-和風“deboneable”照煮雞翅的材料 *材料分類 肉類, 下酒

[材料][2人份]
雞翅 Chicken wings—8pc
乾香菇 Dried shitake mushrooms—4pc
薑 Ginger—15g
砂糖 Sugar—2tbsp
醬油 Soy sauce—5tbsp
味淋 Mirin—2tbsp
清酒 Sake—2tbsp
水(香菇水) Water(shitake saoked)—1+1/2cup

日本料理-和風“deboneable”照煮雞翅的做法


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(1) Cut open the middle part of the chicken wings.


seasoning will easily reach inside of the meet through the opening.


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(2) soak some dried shitake mushrooms into cold water.


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(3) after adding some oil into the pot, toss in the processed chicken wings.


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(4) sauté the surface till golden brawn at medium heat.


even it’s stew, making meat slightly burn gives more flavor..


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(5) add seasonings..



this time I used rather over seasoned, this way when it’s cool down still tasteful. besides it goes better with drinks,,
if you want to have less salty, you can adjust by using less amount of each seasonings.


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(6) cut soaked shitake mushrooms and put into the pot. and pour in measured shitake flavored water..


you can also use regular water.


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(7) simmer it for 40~60min. at low heat


you can cook till the way you like. you can cook till it softens all the way, so you can debone without any effort..


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(8) this time I cooked till there’s almost no juice left in the pot. all the goodies are absorbed inside of the meat!!


this dish can be served in hot or cold. see whichever that fits your need.
putting in the bento-box(lunch box) will be also great!!


*請注意*
*我還在學習中國語, 我寫的文章可能不太清楚, 大家請忍耐一下, f(^_^;) 我希望寫部落格能讓我的國語進步. 謝謝!!
*我寫的資料是以我自己的經驗. 知識為依據,僅供大家作為參考, 不負任何失敗的責任,請大家注意ㄛ!

在沒有經過作者同意之下,在這網頁上的照片.文章,任意複製或轉載,在法律上是禁止的


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extremely deboneable soy sauce seasoned chicken wings from MASAの料理ABC
pingback from 日本料理-和風“deboneable”照煮雞翅 - 日本料理,蛋糕食譜,義大利麵食譜,南瓜料理食譜-MASAの料理ABC- 11-07-05 (Tue) 23:07

[…] 日本料理有很多 NIMONO/煮物. 用到很多種類有肉的,海鮮的,素食的,,, 這道料理用到手羽先/雞翅 之前我比較沒有那麼愛吃這個 部位, 因為它肉很少一直要用手卷一卷找哪裡還有肉,, 吃完骨頭丟掉常被媽媽罵, 「欸! 還有肉! 吃乾淨一點!!」(°∇°;)\( ̄ _  ̄ ) 結果每次都有雞翅料理一直小心慢慢吃, 讓媽媽檢查有沒有合格後再拿一片.. 後來自己煮菜時候已經知道這個 “雞翅的煩惱” 所以我特別小心煮. 怎麼樣子小心呢? 就是煮到骨肉自己脫出來的樣子, without any effort, 咬一口肉很順脫下來的程度!! 而且煮到這樣子味道也非常有入進去! 可以當一品料理也下酒都很適合的料理. 動作比較簡單沒有用到很多道具的好吃家庭料理. 大家做做看吧~! **for English captions please click here […]

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