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CHICKEN WING CONFIT
Makes 4 servings
- 8 chicken wings
- 1 tbsp sugar
- 1 tbsp salt
- 125ml vegetable oil
- 125ml chicken fat
garnish- arugula
- a pinch of sansho pepper
» Marinate chicken wings in sugar and salt
mixture for 2 hours. Ensure that the wings are
evenly coated.
» In a narrow pot, place marinated wings
and pour in the fat mixture until wings are
completely covered.» Use a very low flame to cook. The fat should
not go above 100°C. Cook for two hours and let
cool to room temperature.
» Heat 1 tbsp of vegetable oil in a non-stick
cooking pan. Line the wings in the pan and
place on high heat. Cook until the wings are
crispy, around 5-7 minutes.
» To serve, make a bed with the arugula or any
other similar salad greens. Place chicken wings
on top, and garnish with a pinch of sansho
pepper.A glimpse into Sakamaki’s butchery technique