Stuffed Chicken Wings

Name: Stuffed Chicken Wings
Yield: serves 8
Ingredients: 1 1/2 cups sweet rice (also called “sticky rice” or “mochi rice”); 1 cup Dashi (page 40); 2 tablespoons Japanese soy sauce; 2 tablespoons mirin; 3 shiitake mushrooms, stemmed and thinly sliced; 1/4 cup thinly sliced carrot; 1/4 cup thinly sliced bamboo shoots; 2 tablespoons peeled and thinly sliced gobo (burdock root; can substitute with salsify); 1/4 cup diced abura-age (fried tofu cake); 8 chicken wings; 34 pea pods, trimmed; 8 slices bacon; 1/4 cup Dashi (page 40); 3 tablespoons Japanese soy sauce; 1 tablespoon mirin

December 9, 2011

Although technically an appetizer, these stuffed wings are also a convenient main course at lunch—down two of them and I guarantee you’ll be happily full for at least 4 hours. The technique here takes a little practice; don’t forget to use a very sharp knife. I promise you, your efforts will be worthwhile: this dish never fails to impress. If you have any leftover rice, you can eat it on its own as a side dish, stuff it into grape leaves for a Mediterranean twist, or steam inside a corn husk for a delicious Japanese-style “tamale.”

Recipe notes

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