Stewed Chicken Wings in Garlic Soup Stock with Vinegar
- 30 mins
- 2 servings
In this recipe, chicken and garlic are simmered in soup with vinegar, which provides umami. Cooked for long enough, the chicken meat easily comes off the bone, so it is easy to eat. This recipe can be served throughout the year.
Ingredients (2 servings)
- 4 chicken wings
- 4 garlic cloves
- 1 ginger clove
- 1 tbsp(s) vinegar
- 1 tbsp(s) soy sauce
- 1 tsp(s) sugar
- 2 cups (400mL) of soup stock
- 1 1/2 soup cube, dissolved in 2 cups (400mL) of water
- 1 tsp(s) of vegetable oil
Glutamate : 20〜50mg/100g Inosinate : 150〜230mg/100g
Glutamate : 100mg/100g
Chicken is rich in umami substance; glutamate and inosinate, garlic is rich in glutamate. Pairing of these two ingredients provides umami synergy and makes dish tasty.
Cut garlic into halves and remove green germ, if any. Thin slice ginger.
Heat oil, garlic and ginger in a frying pan until hot and fry chicken wings.
Add vinegar, soy sauce, sugar, and soup stock into the pan and raise the heat. Skim off the scum from the soup and simmer over low heat for about 20 minutes until the soup is boiled down to one-third of quantity.
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