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醤油煮（手羽先の醤油煮）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

手羽先 : 8～12本
長ねぎ : 1本
生姜 : 1/4片
干し椎茸 : 3個
水(干し椎茸戻し用) : 200ml
醤油(下味用) : 大さじ1.5
水 : 300ml
(A)日本酒 : 大さじ3
(A)醤油 : 大さじ1.5
(A)オイスターソース : 大さじ2.5
(A)砂糖 : 小さじ2
コショウ : 適量
五香粉 : 適量
油 : 適量
水溶き片栗粉 : 適量

Time required

30minutes

Procedure

1) Do the preparations 00:18
Put the dried shiitake mushrooms and water (for rehydrating the dried shiitake mushrooms) in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for 3 minutes.
Cut the spring onions, including the green parts, into pieces 3-4cm wide.
Thinly slice ginger into 5 to 6 pieces.
Remove the cooked dried shiitake mushrooms.
Separate the dried shiitake mushrooms into stems and caps, slice the stems thinly and the caps thickly.
2) Prepare the chicken wings 02:08
Cut off the joints of the chicken wings.
Transfer all the cut chicken wings to a bowl and add soy sauce (for seasoning) and let sit to mix.
Add (A) to another bowl and mix.
3) Simmer 09:21
Add oil to a hot frying pan and mix well.
Place the chicken wings from step 2 skin side down and brown well on both sides.
Add the vegetables from step 1 and mix well, then add (A), the soaking water of the dried shiitake mushrooms, and water.
Cover with a lid and simmer until the water evaporates.
When the liquid has reduced, adjust the seasoning, turn off the heat, add the water-dissolved potato starch and mix.
Turn the heat back on, sprinkle pepper and five-spice powder to taste, and it's done.

Point

・Regular shiitake mushrooms can also be used to make dried shiitake mushrooms.
・If you use regular shiitake mushrooms, use 400ml of water.
- Save the soaking water from the dried shiitake mushrooms in step 1 to use when stewing.
- When simmering, the amount of water should be 400ml, including the water used to soak the dried shiitake mushrooms.
- Cut off the hard stems of the rehydrated dried shiitake mushrooms.
- Be careful when cutting off the joints of the chicken wings as they are tough.
- Chicken oil will come out of the chicken wings, so you only need to use a small amount of oil.
When the stewing liquid has reduced to about half, taste it and if it is too bland, simmer further; if it is not sweet enough, add more sugar.