Chicken and konnyaku stew
Ingredients (for 2 people)
- Chicken wings
8 bottles
- Konjac
1/2 sheet (150g)
- carrot
1/2 bottle
- Vermont Tonic Vinegar Soybeans
大さじ4
- Salad oil
大さじ1
- Small green onion (finely chopped)
Appropriate amount
- [A] Dashi stock
200cc
- [A] Soy sauce
大さじ3
- [A] Vermont Tonic Vinegar Soybeans Liquid
大さじ2
- [A] Made in Hungary Acacia Honey
大さじ1
How to make it
1Cut the chicken wing tips at the joint and cut off the tips, then make an incision along the bone on the underside of the wing.
2Tear the konnyaku into bite-sized pieces with a spoon. Parboil in boiling water for about 3 minutes, then drain in a colander. Peel the carrots and cut them into bite-sized pieces.
3Heat salad oil in a pan and fry the chicken from step 1. When the chicken changes color, add the konnyaku and carrots and fry over medium heat.
4Add (A) to ③ and simmer for 20 minutes, then add Vermont Tonic Vinegar Soybeans and simmer over low heat for about 1 minute.
5Place ④ in a bowl and sprinkle with green onions.
[Tip:]
To enjoy the texture and aroma of Vermont Tonic Vinegar Soybeans, be careful not to overcook them.