A recipe for "Chicken Wings and Burdock Root Stewed in Ponzu"! The light ponzu flavor brings out the umami and flavor.

This is a recipe for "Chicken Wings and Burdock Root Stewed in Ponzu". The light and refreshing taste of ponzu enhances the umami of the chicken wings and the flavor of the burdock root.

Material ( For two people )
chicken wing	8 bottles
monk's quarters	one (object)
green onion	1/2 bottle
forbearance (in the face of difficulty, persecution, etc.)	one (object)
juice pressed from a bitter orange	2 tablespoons
sake	70ml (2.37us fl oz)
water (esp. cool, fresh water, e.g. drinking water)	1 cup

This is a recipe for "Chicken Wings and Burdock Root Stewed in Ponzu". The light and refreshing taste of ponzu enhances the umami of the chicken wings and the flavor of the burdock root.

Chicken Wings and Burdock Root Stewed in Ponzu

Ingredients (for 2 persons)

8 chicken wings
1 burdock root
1/2 long green onion
1 clove garlic
2 tablespoons ponzu sauce
70ml (2.37us fl oz) sake
1 cup water

Braised chicken wing and burdock root with ponzu sauce Directions

Cut green onion into 2cm wide diagonal slices. Cut garlic in half lengthwise. Scrub burdock root with a scrubbing brush, cut into 2-3 cm pieces, and soak in water.


Put water, sake, and ponzu in a pot and bring to a boil over medium heat, then add chicken wings.


Add the drained burdock root, green onion, and garlic. Bring to a boil again, cover with a lid and simmer for about 10 minutes.



Remove the lid and cook over high-medium heat for 5 to 6 minutes, turning over the top and bottom to release the water.

How does Chicken Wings and Burdock Root Stewed in Ponzu Taste?

This simmered dish is lightly seasoned with ponzu. The light seasoning brings out the umami of the chicken wings and the texture and flavor of the gobo. The garlic adds a punch of texture and flavor. This is a healthy and nutritious dish.