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Japanese Chicken wings

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Japanese Chicken Wings

Posted by WingsFan91 11/2/2001 6:58 am

3 pounds chicken wings
1 cup flour
1 egg beaten with 1 teaspoon water
1 cup oil

3 tablespoons low salt soya sauce
1 cup granulated sugar
1 teaspoon garlic powder
3 tablespoons water
1/2 cup white vinegar

Cut wings into pieces.
Dip in slightly beaten egg, then in flour.
Fry in oil until brown and crisp.
Put in shallow roasting pan.
Heat sauce until boiling.
Pour over wings.
Bake at 275 degrees F for approximately 1 hour.
Sauce thickens and coats wings.

Serves 4 people.


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Serve hot from the skillet, with separate bowls for hot cooked rice.

1 teaspoon instant beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 tablespoons granulated sugar
1 pound beef tenderloin or boneless sirloin, 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 carrots, cut diagonally into 1/8-inch slices
1 bunch scallions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (4 cups)
1 (8 1/2 ounce) can bamboo shoots, drained
4 cups packed spinach, stems removed
Hot cooked rice

Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve.
Cut beef into 1/8-inch slices.
Heat oil in 12-inch skillet until hot.
Place half each of the celery, carrots, scallions, mushrooms and bamboo shoots in separate areas in skillet.
Pour half the reserved soy sauce mixture into skillet.
Simmer uncovered until vegetables are crisp-tender, turning vegetables gently, 8 to 10 minutes.
Push vegetables to side of skillet; add half each of the beef and spinach.
Cook beef to desired doneness, about 3 minutes. Repeat with remaining vegetables and beef.

Yields 4 servings.


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Suimono (Clear Japanese Soup)

3 cups water
1 tablespoon instant chicken bouillon
1 teaspoon soy sauce

Heat water, bouillon and soy sauce to boiling, stirring occasionally.
Serve in small bowls; top with 1 to 3 garnishes.

For garnishes, use thinly sliced mushrooms, scallion strips, celery leaves, thinly sliced lemon or lime, thinly sliced carrot, strips of lemon (without pith) or lime peel (without pith).

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