May 14, 2010

Chicken Wings With Chestnuts

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This post is for Joelen's Culinary Adventures Wine & Dine Event: Japanese

I seldom make Japanese food because I prefer to eat it at restaurants. Sometimes, maybe once a year I make pressed sushi, onigiri, or beef robatayaki. For this event I wanted to cook something different other than sushi or teriyaki and found a chicken stew recipe in my Japanese cookbook. I had all the ingredients except for dried shiitake which I replaced with dried wild mushrooms. The stew is delicious, a little bit sweet and has a variety of flavors and textures.

Chicken Wings With Chestnuts
1½ pounds chicken wings, jointed (or 1 pound cubed boneless chicken)
1 tablespoon light olive oil
1 cup tiny baby carrots or sliced carrots
6 dried shiitake or ½ cup mixed wild mushrooms
20 chestnuts, peeled, skinned, and parboiled
2 pieces small taro, peeled, cubed, and parboiled
1 cup dashi stock
¼ cup sake
3 tablespoons sugar
2 tablespoons soy sauce
1 cup edamame in pods
  • Rinse the mushrooms and soak in 1 cup boiling water for 20 minutes, remove mushrooms. Let cool slightly then cut into bite size pieces. Pour the mushroom liquid through a small coffee filter, set aside.
  • In a large skillet, heat the oil and stir fry the chicken wings until light brown. Add the carrots and mushrooms and stir fry for 1 minute. Add the dashi stock, mushroom liquid, taro, and chestnuts and let come to a boil. Cover pan, lower heat, and simmer for 5 minutes. Add sake, sugar, and soy sauce and let simmer uncovered until sauce has reduced and is slightly thickened. Taste and adjust seasoning.
  • While stew is cooking, boil the edamame in salted water for 5 minutes. Let cool slightly, then shell.
  • Transfer the stew into a large serving bowl. Sprinkle top with edamame. Best eaten while hot with steamed Japanese rice.


Marvin said...

I too prefer to eat at japanese restaurants instead of cooking it myself, but this stew looks incredible. Do they sell dashi stock at asian markets, or did you make it?

Sidney said...

I love Japanese food which I find in general quite healthy.

Hmmm... that looks good!

Oggi said...

Marvin, I made my own dashi stock with bonito flakes and a piece of kombu. I saw powdered dashi in jars at the Korean grocery.

Sidney, that's why I love Japanese food, it's delicious and healthy.

What's Cookin Chicago said...

What a great dish to add to the upcoming round up! Thank you for participating!

Oggi said...

Joelen, thanks. I will be checking out the other recipes.

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