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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a simple, one pot dish. Sorry, didn't time the cooking. I put in 30 minutes but it may take more or less depending on how much chicken is being cooked. I don't use it myself, but you can also add some sake to the dish as it cooks. Just a little note: I changed the soy sauce to low-sodium ... this runs a bit on the salty side using the regular shoyu. I haven't tried it with the change yet. May need to cut back on the shoyu too. Ingredients:
1 -2 tablespoon vegetable oil |
3 -5 lbs chicken wings |
2 -3 inches fresh ginger (peeled, crushed) |
1 cup kikkoman low sodium soy sauce |
3 tablespoons sugar (to taste, may need more) |
2 -3 teaspoons sesame oil |
Directions:
1. Heat oil in large pot.
2. Add chicken and cook about 2 minutes. Stirring occasionally.
3. Add ginger. Continue cooking 3 minutes. Stirring occasionally.
4. Add all other ingredients. In adding the sugar: add some, mix, taste; repeat if needed - too much makes it too sweet. It should be a nice balance between the salt of the soy sauce and the sweet of the sugar. Someone once told me to put in equal amounts of sugar and soy sauce - it was a little too sweet for me.
5. Cover and simmer until done; stirring occasionally. (about 45-60 minutes).
6. Remove ginger (optional).
7. Serve with hot rice. (there will be lots of gravy).
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