Steps:
- Rinse the rice three or four times in cold running water, until the water runs clear. Place in a bowl, cover with water, and soak for 15 minutes. Drain well.
- To cook the rice in a rice cooker, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a rice cooker. Follow the rice cooker settings for sweet rice and cook until done.
- To cook the rice on the stove top, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a pot and place over medium heat. Bring to a boil, about 4 minutes, then cover and cook until no liquid remains visible (don't open the lid too often, just peek), about 3 minutes longer. Decrease the heat to low and cook, covered, for 15 minutes.
- While the rice is cooking, remove the bones from the chicken wings by first cutting around the top joint (where it attaches to the body) to loosen the meat. Pull down to release the meat from the bone until you reach the second joint. Use a sharp knife to cut through the joint to loosen the bone, being careful not to puncture the skin. Cut around the second joint to loosen the meat again and pull down to the third joint, cutting between the bones to release them. The wing tip should remain intact. Re-form the meat and skin to resemble the original shape. Repeat with the 7 remaining wings. Refrigerate until ready to stuff.
- Prepare an ice bath and place a pot of salted water over high heat. When the water comes to a boil, add the pea pods and cook 1 minute. Remove from the water and submerge in the ice bath. Drain well. Slice 10 pea pods into 1/4-inch-thick pieces. Set aside the remaining 24 pea pods for garnish.
- Once the rice has finished cooking, place 2 cups of it in a large bowl and let cool to room temperature. Mix in the sliced pea pods. Fill a small bowl with cold water and lightly dip your hands in it before touching the rice (sweet rice is extremely sticky when cooked; the water helps keep the rice from sticking to your hands). Measure 1/4 cup rice and stuff inside a hollowed-out chicken wing a little bit at a time, being sure to fill the entire wing. Repeat with the remaining 7 wings.
- Once all the wings have been stuffed, wrap each with 1 slice bacon and place them all in a 4-quart saucepan (it should be a snug fit).
- To make the braising liquid, combine all the ingredients in a bowl and mix well.
- Pour the braising liquid over the chicken wings in the pot. Bring the liquid to a boil over high heat, about 1 minute, then cover. Decrease the heat to medium and cook for 5 minutes. Using tongs, carefully turn over each wing to cook the other side. Put the cover back on and cook for 5 to 6 minutes longer, until the chicken is cooked through.
- Let the chicken wings cool to room temperature. Place 1 wing on each of 8 small plates, garnish each with 3 pea pods, and top with 1 tablespoon of the braising liquid.
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Zeeshan Javaid
[email protected]I would definitely recommend this recipe to anyone who loves chicken wings.
Jaden Johnson
[email protected]These wings were a lot of work to make, but they were definitely worth it. They were so delicious!
Nazakat Mighiana
[email protected]I followed the recipe exactly, but my wings didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.
Md jihad Hossen MdjihadHossen
[email protected]These wings were a bit too spicy for me, but my husband loved them. He said they were the best wings he's ever had.
Philip Benedicto
[email protected]I'm not a big fan of chicken wings, but these were actually really good. The stuffing was delicious and the chicken was cooked perfectly.
Muhammad Nabi Hqani
[email protected]These were a great appetizer for my party. They were easy to make and everyone loved them.
DaNonne Graham
[email protected]I loved these wings! The stuffing was moist and flavorful, and the chicken was crispy on the outside. I would definitely recommend this recipe.
raheel arshad
[email protected]These wings were amazing! The stuffing was so flavorful and the chicken was cooked perfectly. I will definitely be making these again.
Koketso Rampou
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. The chicken was juicy and the stuffing was delicious. I will definitely be making these again.
Bountiful Babylon
[email protected]I've made these wings several times now and they are always a crowd-pleaser. The stuffing is moist and flavorful, and the wings are crispy on the outside.
Chronicle
[email protected]These stuffed chicken wings were a hit at my party! They were so easy to make and everyone loved them. I will definitely be making them again.