日式醬煮雞翅 Soy-ginger sauce chicken stewed

不同於台式的滷雞翅,日式煮雞翅加了醋來煮,吃起來微酸的感覺跟菲律賓的 adobo 有點類似。原日本食譜使用黑醋,但是我沒有黑醋所以使用白醋來煮。

食材

1.雞翅/雞小腿  12 隻

2.洋蔥               1 cup

3.紅蘿蔔           1 cup

4.馬鈴薯           1/2 cup

5.薑                   2 cm

6.蒟蒻絲            1 包

醬汁

1.水        400 ml

2.醋        8 tbsp

3.醬油     2 tbsp

4.糖         4 tsp

作法

1.將蔬菜切塊之後與雞翅/雞小腿與蒟蒻絲,放入鍋中

2.加入醬汁

3.把食材以中火加熱煮沸,蓋上蓋子,再煮 15 分鐘左右。

4.當醬汁減半時,關火即可食用

Soy-ginger sauce chicken stewed 

Ingredient

1.Chicken wings       12 pcs

2.Onion                     1 cup

3.Carrot                    1 cup

4.Potato                   1/2 cup

5.Ginger                    2 cm 

6.Konjac                    1 package

Sauce

1.Water            400 ml

2.Rice vinger   8 tbsp

3.Soy sauce     2 tbsp

4.Sugar            4 tsp

Steps

1. Chop vegetables into small pieces, and put them with chicken wings and konjac  into the cooking pot. 

2. Add the sauce. 

3. Cook chicken wings with medium heat till it is broiled, and cover the lid and cook 15 mins. 

4. When the sauce becomes half, turn off the heat and ready to serve. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s