Braised cauliflower and chicken tulip
Cauliflower cooks quickly and is very tender, so add it to the frying pan last
Please also refer to this page for information on the ingredients introduced in this recipe.
Tear the cauliflower into bite-sized pieces. Boil the chicken wings for about 15 seconds to make them marbled, then put them in water and rub them to remove the slime
Put the marbled chicken wings into a frying pan, turn on the heat, drizzle with salad oil and fry until lightly browned. Once browned, add bonito stock, sugar and dark soy sauce, cover with aluminum foil and simmer
After boiling for about 5 minutes, remove from heat, remove the lid and let cool. After cooling for 5 minutes, turn the heat back on and boil for about 2 minutes, then let cool again. Repeat this process 3 more times
When the heat is turned on for the fourth time, add the raw cauliflower and stir-fry for about 4 minutes
When the sauce has reduced, add mirin and light soy sauce for flavor, stir-fry lightly over high heat to evaporate the water, then transfer to a plate and sprinkle with black pepper to finish
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- Chicken wings
- Six
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- Salad oil
- 1 tablespoon
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- cauliflower
- 300g
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[seasoning]
- Bonito dashi
- 2 cups
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- sugar
- 2 tbsp
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- Dark soy sauce
- 2 tbsp
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- Mirin for flavoring
- 1/2 tbsp
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- Light soy sauce for flavoring
- 1 tablespoon
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- For black pepper
- Appropriate amount
