Simmered Chicken and Konnyaku
Ingredients (for 2 servings)
- Chicken wings
8 pieces
- Konjac
1/2 slices (150g)
- Carrot
1/2 pieces
- Vermont Tonic Vinegar Soybeans
4 tablespoons
- Cooking oil
1 tablespoon
- Scallions (Minced)
as appropriate
- 【A】Dashi soup stock
200mL
- 【A】Soy sauce
3 tablespoons
- 【A】Vermont Tonic Vinegar Soybeans liquid
2 tablespoons
- 【A】Acacia Honey- Made in Hungary
1 tablespoon
How to make:
1Cut the chicken wings at their joints and remove the tips, and cut notches into the wings along the back bones.
2Tear the konjac into bite-sized pieces with a spoon. Add it to boiling water and parboil for three minutes, then drain in a strainer. Peel the carrots and cut into bite-sized pieces.
3Heat the vegetable oil in a pot, add the chicken from ① and sauté. Once the color of the meat has changed, add the konjac and carrots and sauté on medium heat.
4Add 【A】 to ③ and simmer for 20 minutes, add the Vermont Tonic Vinegar Soybeans, and cook on low heat for an additional minute.
5Arrange ④ in a dish, and sprinkle scallions on top.
【one point advice】
Take care not to overcook the Vermont Tonic Vinegar Soybeans in order to enjoy its texture and aroma.