Stewed Chicken Wings with Black Vinegar

Name: Stewed Chicken Wings with Black Vinegar
Cuisine: American
Ingredients: 10 Chicken wings - the midsection and tip; 400 ml ＊Water; 2 tbsp ＊Black Vinegar; 1 tbsp ＊Oyster sauce; 1/3 tsp ＊Salt; 1 tbsp each Sake (for cooking the chicken wings)

cookpad.japan @cookpad_jp

This is my mother-in-law's way to cook chicken wings. I changed the seasoning bit. The black vinegar softens the strong flavour of chicken. The jelly is tasty so you will like to eat it with the chicken pieces.

① Do not boil the contents of the pot. Keep it simmering gently.
② You can remove the excess fat floating on the surface of the jelly easily.
③ Eat this dish within 3 days in summer and as quickly as possible even in winter. Recipe by Hoink

cookpad.japan @cookpad_jp

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Ingredients

10Chicken wings - the midsection and tip
400 ml＊Water
2 tbsp＊Black Vinegar
1 tbsp＊Oyster sauce
1/3 tsp＊Salt
1 tbspeach Sake (for cooking the chicken wings)

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Steps

1

Cut between the wings and wing tips. If you remove the tips from the wings they are easier to eat. Remove any excess fat with your fingers.
2

Bring water (not listed in the ingredients) to a boil and add the sake. Put in the prepared chicken wings and cook for about 1minute. Drain in a colander.
3

Put all the ＊ ingredients and bring to the boil. Add the chicken wings and cook over a low to medium heat. Keep it simmering gently.
4

Skim off any scum on the surface. Cook the chicken wings for about 15 minutes and remove from the heat. Leave them to cool in the pot.
5

Transfer the chicken wings with the cooking juice into a storing dish and chill in the fridge for several hours. The cooking juice will become gelatinous because of its collagen content. You can eat this too.
6

Sprinkle with a little black pepper, chopped green onion or whatever condiments you like when you eat. By changing the condiments, you can enjoy the flavor in new ways.