Just simmer the chicken wings "samgyetang style" recipe!

Recipe for "Chicken Wings Samgyetang Style," a samgyetang-style stew using chicken wings. You can enjoy the tender meat and the umami-rich broth even without soup stock.

Material ( Serves 2 to 3 )
first segment of a chicken's wing	8 bottles
shallot	one (object)
Lyophyllum shimeji (species of edible mushroom)	1 pack
Glutinous or white rice	3 tablespoons
grated ginger	1 teaspoon
sake	2 tablespoons
salt (i.e. sodium chloride)	1.5 tsp.
water (esp. cool, fresh water, e.g. drinking water)	800ml (27.05us fl oz)
black pepper (Piper nigrum)	proper quantity

Recipe for "Chicken Wings Samgyetang Style," a samgyetang-style stew using chicken wings. You can enjoy the tender meat and the umami-rich broth even without soup stock.

Chicken Wings Samgetang Style

Ingredients (2 to 3 servings)

8 chicken wings
1 leek
1 package shimeji mushrooms
3 tablespoons glutinous or white rice
1 teaspoon grated ginger
2 tablespoons sake
1.5 teaspoons salt
800ml (27.05us fl oz) water
a pinch of black pepper

Chicken Wings Samgyetang Style Directions

Cut green onion into 3-4 cm lengths. Remove the stones from the shimeji mushrooms and separate into small bunches. Cut the thick part of the chicken wing lengthwise with a knife.



Combine leeks, shimeji mushrooms, chicken wings, glutinous rice, grated ginger, sake, salt and water in a heavy pot, cover and simmer over low heat for 30-40 minutes.


Serve in a bowl and sprinkle with black pepper.

How does chicken wing samgyetang style taste?

The soup is full of umami even without soup stock. The meat is tender and tender. You can also enjoy the rich textures of the crispy shimeji mushrooms and the thick green onions. The ginger is effective and warms the body. Light and easy to eat, this recipe is recommended for the summer season when appetites wane.