Slow Cooker Chicken Wings

For Japanese cuisine, one of the fundamentals is that the taste of ingredients themselves
are very important.  We tend to be careful not to overcook the fresh ingredients and not to overpower the original taste of ingredients.  Due to this, Japanese food can be considered as “bland” for some people especially if you’re used to seasoning food with lots of spices and seasonings.
For this dish, you can make it into vegetarian or vegan by omitting chicken and egg (for vegan) and replace them with all kinds of root vegetables such as carrots, radish, turnips, etc.  If you want to add in leafy or soft vegetable, add it toward the end of cooking so you won’t overcook them.

Author: Namiko Chen

Serves: 2-3

Ingredients

• ½ daikon (450 g, 1 lb)
• 1” (2.5 cm) ginger
• Pinch of salt for blanching daikon leaves
• 1 Tbsp. vegetable oil
• 9 chicken wings (I used mid joints), rinsed and pat dried with paper towel
• ½ cup water
• 2 boiled eggs, peeled

Seasonings

• 3 Tbsp. sake
• 1 Tbsp. sugar
• 2 Tbsp. mirin
• 3 Tbsp. soy sauce
  

Instructions

1. Peel daikon and cut into ½” (1.3 cm) thick rounds. Peel ginger and slice thinly.
   
2. If green leaves are still attached to your daikon, cut into 2 inch pieces and blanch in salted water (just sprinkle salt in boiling water before adding the leaves). When the leaves are tender, take out and soak in ice water to stop cooking further.
   
3. Add oil in the slow cooker and brown the chicken thoroughly.
   
4. Add daikon and ginger in the pot.
   
5. Add the seasonings (3 Tbsp. sake, 1 Tbsp. sugar, 2 Tbsp. mirin, 3 Tbsp. soy sauce).
   
6. Add water and boiled eggs (make sure they are peeled). Set the slow cook timer for 5 hours.
   
7. After cooking for 5 hours. Serve the chicken wings, daikon, and eggs along with the blanched daikon leaves.
   

http://www.justonecookbook.com/slow-cooker-chicken-wings/