Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan




750g frozen chicken wings, 500g frozen edamame with pods, some lemon zest, 1T oil, 3T orange juice, 2T sea salt, 2 cups of water.

2T mirin, 1.5T soy sauce, 2 tsp chicken bouillon powder.


1. Thaw chicken wings; Rinse in running water for 7 minutes; Drain; Blanch in boiling water with some salt for 45 seconds; Lift the chicken wings up; Rinse in running water till cool; Drain; Cut into pieces at the joint; Marinate in seasonings for 60 minutes.
2. Pour 2 cups of water to a saucepan; Add 2 tsp sea salt; Bring to the boil over a high heat; Add edamame; Bring to the boil over a high heat again; Cook over a low heat for 3 minutes; Turn off the heat; Drain; Sprinkle with 1T sea salt.
3. Heat a non-stick skillet with 1T oil over a medium heat; Arrange the chicken wings from the step 1 in the skillet; Pan-fry over a medium heat till both sides are browned (roughly 3 minutes for each side); Pour 3T orange juice over the chicken wings; Turn to a medium-high heat; Cook over a medium-high heat for 8 minutes (turning the chicken wings frequently); Turn off the heat; Arrange the chicken wings on the plate with the side of the edamame from the step 2; Garnish with some lemon zest.