Thursday, December 19, 2013

Chicken Wing & Sansho Pepper Rice ("Teba Sansho Gohan")

Chicken Wing & Sansho Pepper Rice in Donabe

It's been a while since my last blog post. December has been the busiest month of the year, so I've been away from any social media past week, but I'm back again!

I got some nice looking chicken wings, so I separated the drummets and mid parts and made two chicken wing dishes the other night.

With the mid part, I carefully took out the bones and made a rice dish with it by double-lid donabe rice cooker, "Kamado-san". Boning of chicken wings easily requires some tricks, I use both scissors and hand. You can find some different ways if you google.

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Rice, soy & sake marinated boneless chicken wings, sansho pepper berries, and ginger, were set on the rice with vegetable broth. If you can't find sansho pepper berries, it's okay to omit them.

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Aromatic boneless chicken wing rice was ready. The meat turns so round super juicy.

Chicken Wing & Sansho Pepper Rice ("Teba Sansho Gohan")
(for double-lid donabe rice cooker, "Kamado-san")

Ingredients: (4 servings)
8 pieces (240 g) medium-size chicken wing (mid part only), deboned
2 tablespoons sake
3 tablespoons light-color soy sauce
1/2 tablespoon raw brown sugar
1 clove garlic, smashed
2 rice-cups (360 ml) short grain rice, rinsed and drained
1 1/4 cups (300 ml) vegetable stock or dashi stock peeled
2 teaspoons, fresh or blanched sansho pepper berries (Japanese mountain pepper), optional*
1 knob ginger, sliced into needle thin (1″ or 2.5 cm long)
2 teaspoons high quality aromatic sesame oil, optional
1 scallion, thinly-sliced crosswise
*If you don't have sansho berries, you can use powdered sansho pepper to serve on the side and sprinkle over the rice

  1. In a bowl, combine the chicken, sake, soy sauce, sugar, and smashed garlic. Mix well by hand. Cover tightly with a plastic and let the chicken marinade in the refrigerator for overnight to 24 hours. Discard the garlic.
  2. In “Kamado-san”, combine the rice and vegetable stock. Let the rice soak for 20-30 minutes. 
  3. Spread the sansho berries and ginger over the rice. Add the chicken wings with the marinade liquid and spread on the top.
  4. Cover “Kamado-san” with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid. If you want the nice crust (“okoge”) on the bottom cook for extra 1-2 minutes. 
  5. Turn off the heat and let Kamado-san rest (with both lids on) for 20-30 minutes. 
  6. Uncover and quickly drizzle the sesame oil. Serve into individual bowls and garnish with some scallion.

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And, even though I've been so busy, I have been enjoying many wonderful wines lately.

Happy donabe life.