recipe-81.jpg

Chicken Wings with Salt Koji Hot Pot

This recipe enhances the flavor of chicken wings using salt koji. Browning the surface of the wings before simmering adds a delightful aroma and taste. If you are concerned about the chicken's smell, simmer with thinly sliced ginger and the green part of a leek to eliminate any odor and enjoy a delicious meal.

Cooking time: 30 minutes

Servings: (Serves 3)

  • Ingredients

    • Chicken wings: 10 pieces (500-600g / 1.1-1.3 lbs)
    • Kojiya Satomura Salt Koji Powder: 2 small packets
    • Napa cabbage: 1/8 head
    • Leek: 1 stalk
    • Shimeji mushrooms: 1/2 bunch
    • Dashi broth (Japanese soup stock made from kelp and/or bonito flakes): 800ml (27 fl oz)

  • Preparation

    • Place the chicken wings and salt koji powder in a bag, massage well, and let sit for about 15 minutes.
    • Prepare the dashi broth in a pot. (Add 800ml of water to 2 packets of A-Coop Japanese-style dashi and bring to a boil.)
    • Heat oil in a frying pan, lightly brown the surface of the chicken wings, and then add them to the dashi broth to simmer. If concerned about the chicken's smell, add the green part of the leek and ginger to the pot.
    • Add the vegetables to the pot in step 3 and cook until they are tender. You can finish the dish by making a rice porridge or adding udon noodles.

Notes

If you cannot find salt koji powder, you can use a mixture of salt and a bit of sugar as a substitute, though the flavor will differ.

Featured Products Using This Recipe