醤油だれ鶏の手羽焼

Chicken Wing and Soya Bean Stew

This hearty family-style recipe uses soya beans to create a satisfying meal. Soya beans have a mild, nutty flavour and are a great source of protein. They are used extensively in Japanese cuisine and you can buy them fresh, dried or tinned.

SERVES 4 AS A MAIN

300 g (10½ oz/1½ cups) dried soya beans

1 kg (2 lb 4 oz) chicken wings

2 teaspoons sesame oil

4–5 baby leeks (white part only), cut into 3 cm (1¼ in) pieces

1 tablespoon finely grated fresh ginger

125 ml (4 fl oz/½ cup) Japanese soy sauce

60 ml (2 fl oz/¼ cup) mirin

60 ml (2 fl oz/¼ cup) sake

1 tablespoon caster (superfine) sugar

Japanese mustard, to serve, optional

Soak the soya beans in cold water overnight. Rinse well and put in a saucepan with enough water to cover. Bring to the boil over high heat, then reduce to a simmer for about 3 hours, or until tender, topping up with water as needed. Remove any scum that forms on the surface as the beans cook. Drain, reserving the cooking liquid.

Meanwhile, remove and discard the tips from the chicken wings, then cut in half at the joint.

Heat the sesame oil in a large saucepan over high heat. Cook the chicken wings in two batches for about 5 minutes per batch, or until golden. Set aside. Drain most of the oil from the pan, leaving about 1 tablespoon in the pan.

Add the leek to the pan and cook for 2 minutes, or until lightly golden. Add the ginger and stir for a few seconds before returning the chicken wings to the pan, along with the beans and enough of the reserved cooking liquid to cover. Top up with cold water if needed.

Add the soy sauce, mirin, sake and sugar and bring to the boil. Reduce to a simmer and cook for about 20 minutes, or until the chicken is almost cooked through. Increase the heat to high and boil for about 20 minutes, or until the liquid reduces and thickens slightly. Pour into a serving dish and, if you like, serve with Japanese mustard. This dish is great served with rice and some lightly cooked green vegetables.