Delicious, but not too delicious! Super easy recipes for "marinated boiled chicken wings" and "mushroom hotpot" using the boiled water

Hello. I am Ayumi Nakaganji, a chef.

It's suddenly starting to feel like autumn.

My schedule is gradually filling up as the year comes to an end, and I'm coming to terms with the reality that there are only three months left in the year.

This time, we will introduce a recipe using chicken wings and a hot pot made with the boiled chicken wing juice and seasonal mushrooms.

1: It looks like it's stewed, but it's not! "Boiled chicken wings in sauce"

Some people may think that simmering is difficult, but this time we will introduce you to chicken wings marinated in a sweet and spicy sauce that looks like simmering at first glance but isn't. You can also make a large amount and have it on hand.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Chicken wing meat・・・10 pieces
Takanotsume...1 piece
Green onion (finely chopped) - appropriate amount
A Soy sauce・・・2 tablespoons
A Honey...2 teaspoons
A Ginger (grated)・・・1 teaspoon
Salt...a little

<How to make>

(1) Lightly season the chicken wings with salt.

(2) Bring 400ml of water (not included in the recipe) to a boil in a pot, add the chicken wings, then reduce heat to low-medium and boil for about 8 minutes, skimming off the scum as you go. While the chicken is boiling, fold the chicken claws in half to remove the seeds, then place them in a plastic bag with the ingredients A and mix together.

(3) Place the boiled chicken wings while they are still hot in a plastic bag and mix with the sauce. Leave it for at least 10 minutes (you can leave it longer if you have time).

(4) Place in a serving bowl, pour the sauce over the top, and sprinkle with green onions.

Please keep this product out of reach of children under 1 year old as it contains honey. You can of course use the chicken broth to make soup. Boiling removes excess fat, making it a refreshing dish.

2: Use the boiled water! Vietnamese mushroom hotpot that lets you eat a lot of mushrooms in no time

When I went to Hanoi in Vietnam in June, I went to a restaurant called "ASHIMA," which is famous for starting a mushroom hotpot boom throughout Vietnam. There were so many kinds of mushrooms I'd never seen before, and it was fun.

In "ASHIMA," the soup is made with a silkie chicken and has floating jujubes and wolfberries, but this time we'll make an easy mushroom hotpot for one person using the chicken broth from the chicken wing recipe introduced earlier.

Of course, we also recommend making soup from chicken bones and having a hotpot with a large group of people (see the article on how to make chicken bone soup here).Here）。

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Your favorite mushrooms (a mix of several varieties is recommended)・・・300g
Pork shabu-shabu meat・・・100g
A Chicken soup...400ml (if not enough, add water to make it 400ml)
A Salt...1/4 teaspoon
A Sugar...1/4 teaspoon

▪タレ
白すりごま・・・大さじ1
塩・・・小さじ1/3
にんにく（みじん切り）・・・小さじ1/4
しょうが（みじん切り）・・・小さじ1
パクチー（みじん切り）・・・適量
一味・・・少々
砂糖・・・ふたつまみ
ごま油・・・小さじ1
白こしょう・・・少々

<How to make>

(1) Remove the stems from the mushrooms and break them into bite-sized pieces. Place ingredients A in a small pot and heat.

(2) Place all the sauce ingredients on a small plate.

(3) Add plenty of mushrooms to a pot and simmer until soft.

(4) Add about 1 to 2 tablespoons of the soup from the pot to the plate (2) and spread it evenly.

Image: Ayumi Chuganji

(5) Eat the mushrooms while dipping them in the sauce (4).

(6) Add some shabu-shabu meat halfway through. You can also add noodles or pour the soup over rice at the end.

This time, I used maitake mushrooms, brown enoki mushrooms, king oyster mushrooms, shimeji mushrooms, kikurage mushrooms, and Hakata sugitake mushrooms, which are said to be the "mythical mushrooms." Each mushroom has a different flavor and texture, so it's fun to eat them. Mixing them together brings out the flavor of the different mushrooms, making the soup incredibly delicious. If you go to a slightly more expensive supermarket, you can find some less familiar mushrooms, so try picking up at least one type and adding it to your soup.

The sauce tastes even better if you add crushed peanuts if you have them at home.

Image: Ayumi Chuganji

This time I used meat for shabu-shabu, but you can use any meat you like, such as chicken, meatballs, shrimp, or squid. Enjoy it right up to the end. Even if you think the amount is too much, you'll eat it all in no time.

What did you think? Why not try making both dishes together during the delicious mushroom season? (Text by Ayumi Nakaganji)

*This article contains information current at the time of publication.

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