#foodwars #shokugekinosoma #recipe #cooking #animefood

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Nadine Estero
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Stuffed Chicken Wings
- 16 chicken wings, deboned
- 350g Ground pork
- 1 green onion, minced
- 2 tsp ginger, minced
- 3 garlic cloves, minced
- 1 shitake mushroom, minced
- 1 tbsp Soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp Salt
- 1/8tsp Pepper
- 1 1/2 tbsp water
- Optional: Parmesan, grated
1. In a mixing bowl add ground pork, green onion, ginger, cloves, mushroom, soy sauce, oyster sauce, salt & pepper. Combine & place in a piping bag or a ziplock with the tip cut
2. Pipe in the filling in the chicken wings, about 70%, anymore than 70% will burst out the wings when cooked
3. One stuffed, season the exterior sparingly with salt, as the parmesan (if you use) is salty as well
4. On medium high heat, panfry both sides of the chicken, around 4-5 min per side
5. Add 1 1/2 tbsp of water in the pan to steam & cover with a lid & cook for around 2-3 min
6. Once fully cooked, or insert with a thermometer & it reaches 145F/62C, remove chicken from pan and blot all water & oil with paper towel
7. Turn the heat to low & sprinkle parmesan cheese, and place the chicken back on top. Let the cheese melt, around 1-2 minutes, then turn the heat off
8. Let the chicken and cheese sit in the pan until the cheese cools, around 3-4 minutes, to allow the cheese to solidify and become crunchy
9. Remove from the pan and serve

Sweet and Sour Sauce
- 1/2 cup chicken broth
- 1/2 cup ketchup
- 2 tablespoon vinegar
- 2 tablespoon soy sauce
- 1/2 tablespoon sugar
- Pinch of salt
- 1/2 tablespoon potato starch
1. Place chicken broth, ketchup, vinegar, soy sauce, sugar and salt into a pot and bring to a boil
2. Once boiling, remove 1/4 cup of the liquid into a heat-proof bowl & whisk in potato starch until a slurry forms, free of lumps
3. Add the slurry back into the boiling pot & cook on medium heat until thickened, around 1 minute
4. Note: it further thickens as it cools & add hot sauce/red pepper flakes if you like spicy!

Parmesan for sprinkling