|Cheese-Feathered Hanetsuki Gyōza|
|Anime | Manga|
|Primary Ingredients||Satsuma Jidori|
|Manga Debut||Chapter 146|
|Anime Debut||Episode 45|
- Jidori Chicken Wings
- Parmesan Cheese
- Ground Pork
- Garlic Chives
- Fatty Pork
- Shitake Mushrooms
- Black pepper
- Oyster Sauce
- Arrowroot or Potato Starch
- Jidori Chicken Bone Stock
- Sesame oil
- After prepping the chicken, cover and let it rest without exposing it to the air.
- Place the bones of the chicken into a pot of boiling water, which will create the stock.
- Dice the garlic chives, cabbage, shitake mushrooms, ginger, and garlic.
- Mix the shouyu, black pepper, and oyster sauce together.
- Create the filling by combining ground pork, garlic chives, cabbage, shitake mushroom, and coarsely-minced fatty pork.
- Remove large and small bones from the wing and stuff with the filling.
- Place the wings in a hot skillet, making sure to cook both sides.
- After the wings have been cooked and skin is crisp, add hot water from the chicken bones to the skillet and parmesan cheese on top of the wings. Cover the skillet with a lid.
- After the water and cheese mixture starts popping, uncover the skillet.
- Create the ankake sauce by mixing the starch with the Jidori chicken stock to thicken. Add shouyu, sake, vinegar, sugar, sesame oil, and ketchup.
- Pour on top of the chicken wings and serve.
Real Facts Edit
The Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Jilu Mandarin (giǎoze) and is written using the same Chinese characters. The selection of characters indicates that the word is of non-Japanese origin. Following the Second World War, Japanese soldiers who returned from Manchuria brought home gyōza recipes.