Slow Cooker Chicken Wings

• 分量: 3 servings
• 調理時間: 10 minutes
• 総時間: 5 hours 10 minutes

材料

1 lb daikon radish (about ½ daikon) ½

1 knob ginger (1 inch, 2.5 cm) 1 2.5

¼ tsp Diamond Crystal kosher salt (for blanching the daikon leaves)

1 Tbsp neutral oil

9 pieces chicken wings (flats/drumettes) (patted dry with a paper towel)

½ cup water

2 hard-boiled eggs (peeled)

3 Tbsp sake

1 Tbsp sugar

2 Tbsp mirin

3 Tbsp soy sauce

手順

Gather all the ingredients. For a slow cooker, I used my 6 QT Instant Pot. If you don’t own a slow cooker, you can simply simmer the ingredients in a regular pot for 20–30 minutes, let cool for a couple of hours while the ingredients absorb all the flavors, and then reheat again to serve.

Peel 1 lb daikon radish and cut into rounds ½ inch (1.3 cm) thick. Peel 1 knob ginger and slice thinly.

If the green leaves are still attached to your daikon, cut it into 2-inch pieces and blanch in salted water (just sprinkle ¼ tsp Diamond Crystal kosher salt in some boiling water before adding the leaves). When the leaves are tender, take them out and soak in ice water to stop cooking further.

Add 1 Tbsp neutral oil to the inner pot of the slow cooker and brown 9 pieces chicken wings (flats/drumettes) thoroughly.

Add the sliced daikon and ginger to the pot.

Add the seasonings: 3 Tbsp sake, 1 Tbsp sugar, 2 Tbsp mirin, 3 Tbsp soy sauce.

Add ½ cup water and 2 hard-boiled eggs (peeled). Set the slow cook timer for 5 hours.

After cooking for 5 hours, the chicken is done. Serve the chicken wings, daikon, and eggs along with the blanched daikon leaves.

栄養

• カロリー: 466 kcal
• 脂肪総量: 30 g
• 飽和脂肪: 8 g
• 不飽和脂肪: 18 g
• トランス脂肪: 1 g
• コレステロール: 235 mg
• ナトリウム: 659 mg
• 炭水化物総量: 11 g
• 食物繊維: 2 g
• 糖質総量: 8 g
• タンパク質: 32 g