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40minutes
Cut 1/8 Chinese cabbage into bite-sized pieces and make cuts in each chicken wing.
Put the autumn Chinese cabbage in a deep pot and line up the chicken wings on top. Add water, sake, chicken broth, tube ginger, and salt, and when it boils, remove the lid and simmer on medium heat for 5 minutes. Add rice to loosen, shift the lid and simmer on medium heat for 13 minutes.
Serve in a bowl and sprinkle with coarsely ground black pepper, chopped green onions, and red pepper.
・ Since it is not necessary to stew from rice, you can make delicious samgyetang in a short time.
・ Because it contains Chinese cabbage, it has a lot of volume and makes you full.
・ By making a notch in the middle part of the wings, it will be easier for the fire to pass through and it will be easier to eat.
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