Tuesday, 23 August 2016

Braised Chicken Wings with Umeboshi



Braised Chicken Wings with Umeboshi

Ingredients:
12-15 chicken wings

Gravy
4 umeboshi (Japanese salt-preserved plums)
2 garlic cloves
1/2 cup vinegar
1/3 cup light soy sauce
1/3 cup cooking wine
2/3 cup water
1 tablespoon sugar

Method:

1) Blanch the chicken wings in a pot of boiling water. Dish up.
2) Put all gravy ingredients in a pot and turn on heat.
3) When the gravy is boiled, put chicken wings in it. Cooked for 20 minutes. Dish up and serve.

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