Sunday, February 5, 2012

Tangy Seared Chicken Wings

I've been wanting to try out cooking Japanese food for a while now. I'm happy to report that my first attempt was a success. The sauce was tangy and satisfying and the chicken juicy and tender.

One year ago: City Chicken
Two years ago: Cauliflower, Chickpeas, and Tomato Couscous

Tangy Seared Chicken Wings (from Washoku)

12 chicken wings or 6 chicken thighs
2 Japanese leeks or small Western leeks or 1 yellow onion
1 tsp canola oil if needed (I didn't need)
3/4 cup dashi
1/4 cup sake
1/4 cup rice vinegar
2 tsp sugar
3 tbsp soy sauce

1. Slice white portion of leeks lengthwise and cut crosswise into 1/2" pieces or cut onion into 8 to 12 wedges.
2. In a skillet wide enough to hold chicken in a single layer, sear chicken without any oil (add oil if it looks like it's going to scorch). Brown well on one side and flip to brown the other side.
3. Add leeks or onions to pan.
4. Add stock, sake, vinegar, and sugar. Place lid on slightly askew. Lower heat and simmer 18 minutes for wings and 25 minutes for thighs.
5. When chicken is tender, add soy sauce and cook for 1 minute.
6. Remove pan form heat and let cool for 10 minutes. Transfer chicken to serving platter. Return pan to heat and cook until liquid is reduced by half. Spoon over chicken.

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