Chicken Wing Tips and Daikon Stew 180kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 03425
cooking time 40 minutes
comment Rich in collagen, which helps keep your skin healthy, the chicken wing tip is tender when it is stewed.
image Enjoy the wing tip and the daikon that have soaked up the soup.
Chicken wing tips 4
Daikon 200 g
Dried shiitake mushrooms 2
(A) Ginger, sliced 4 g
(A) Dashi stock 1 and 1/4 cup
(A) Sake 1 and 1/3 tbsp
(A) Mirin 1 tbsp
(A) Sugar 1 tbsp
(A) Soy sauce 1 and 1/2 tbsp

Make some slits in the skin of the chicken wing tips and cut the daikon into thick quarter rounds (icho-giri). Rehydrate the dried shiitake mushrooms in water, squeeze out the water from the shiitake, remove the stems and slice in half diagonally. Add the (A) seasonings to a pressure cooker and heat.

When it starts to boil, add the daikon, the chicken wings and the rehydrated shiitake mushrooms. Cover with a lid. When it starts steaming, lower the heat and let simmer for about 5 minutes. Remove from the heat and let stand for 10 minutes (make sure the pressure has dropped). Place the stew on a dish and serve.

technique If you do not have a pressure cooker, let the ingredients simmer in a pot for a longer while.
  1. Make some slits in the skin of the chicken wing tips and cut the daikon into thick quarter rounds (icho-giri). Rehydrate the dried shiitake mushrooms in water, squeeze out the water from the shiitake, remove the stems and slice in half diagonally. Add the (A) seasonings to a pressure cooker and heat.
  2. When it starts to boil, add the daikon, the chicken wings and the rehydrated shiitake mushrooms. Cover with a lid. When it starts steaming, lower the heat and let simmer for about 5 minutes. Remove from the heat and let stand for 10 minutes (make sure the pressure has dropped). Place the stew on a dish and serve.