Japanese cuisine · Meat & Kebab

Tebamoto no Amazu Ni

Chicken wings braised in vinegar, soy and sugar until the meat falls off the bone and glistens with glaze.

Ingredients · for 4 servings

• 1 kg chicken wings
• 100 ml rice vinegar
• 5 tbsp soy sauce
• 3 tbsp sugar
• 3 tbsp sake
• 1 piece ginger (4 cm)
• 3 cloves garlic
• 300 ml water
• 4 eggs
• 1 bunch spring onion

Instructions

1. Pat the chicken wings dry and score them to the bone at the thickest point so the sauce can penetrate deeply later.
2. Boil the eggs for 8 min., plunge into cold water, peel and set aside; cut the ginger into slices and crush the garlic.
3. Sear the wings in a wide pot without fat over high heat for 5–6 min. on all sides until the skin is golden brown, then pour off the rendered fat.
4. Add the rice vinegar, soy sauce, sugar, sake, water, ginger and garlic, bring to a boil and braise over low heat for 30 min., covered directly with parchment paper.
5. Add the boiled eggs, remove the paper and simmer uncovered for another 10–12 min., turning the wings several times, until the sauce is thick and glossy and coats them.
6. Arrange the wings and halved eggs on a platter, pour over the remaining sauce and serve hot, sprinkled with spring onion rings.