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Chicken Wing & Sansho Pepper Rice in Donabe |
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.
![photo IMG_0322_zps54e86f18.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/Dec%202013/IMG_0322_zps54e86f18.jpg)
![photo IMG_0323_zpsec9c6073.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/Dec%202013/IMG_0323_zpsec9c6073.jpg)
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.
![photo IMG_0343_zps222f0350.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/Dec%202013/IMG_0343_zps222f0350.jpg)
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
Procedure:
- 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.
- In “Kamado-san”, combine the rice and vegetable stock. Let the rice soak for 20-30 minutes.
- Spread the sansho berries and ginger over the rice. Add the chicken wings with the marinade liquid and spread on the top.
- 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.
- Turn off the heat and let Kamado-san rest (with both lids on) for 20-30 minutes.
- Uncover and quickly drizzle the sesame oil. Serve into individual bowls and garnish with some scallion.
![photo IMG_0078_zps2729dc63.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/Dec%202013/IMG_0078_zps2729dc63.jpg)
![photo IMG_0303_zpsf3284e0e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/Dec%202013/IMG_0303_zpsf3284e0e.jpg)
![photo IMG_0321_zpsdf132bf4.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/Dec%202013/IMG_0321_zpsdf132bf4.jpg)
And, even though I've been so busy, I have been enjoying many wonderful wines lately.