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Pot-au-feu of chicken wings｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Wings : Ten
(A) Shio Koji : 60g
(A) Salt : 10g
水 : 2L
にんじん : 1本
じゃがいも : 2〜3個
玉ねぎ : 1個
セロリ : 1本
キャベツ : 1/4個

Time required

60minutes

Procedure

1) Pickle chicken wings 02:15
Put the wings in the bat and apply (A).
Knead with your hands.
Cover with wrap.
Soak overnight.
2) Make a notch in the wings 03:49
Wipe the water from the wings of 1 with kitchen paper.
Make a cut in the wings with scissors.
3) Boil 05:45
Put water in a pan and heat it over high heat.
Add 2 and boil.
Remove the lye.
Set to medium heat.
Add potatoes, carrots, onions, celery, and cabbage in that order.
Set to high heat.
Add salt and pepper (not included).
Boil and simmer for 40 minutes.
4) 盛り付ける 11:49
Fill the bowl with the ingredients of 3 and add the soup.

Point

・ By soaking the wings in salted koji, the meat quality becomes soft and the odor can be removed.
・ Put cloves (outside the amount) on the onions in advance to add aroma.
・ You may use your favorite vegetables.
・ Use cabbage without cutting off the core.
・ Vegetables are cut in advance in the video.
・ By making a notch in the wings in step 2, it will be easier to cook and eat.
・ In step 3, put the vegetables in the hard order.
・ During step 3, simmer without a lid.
・ Adjust the amount of salt to your liking.
・ You may add mustard.