Blanched garlic chives and stewed chicken wings ニラのおひたしと手羽の煮物

japanese cake

This is continuation of our spring garlic chives series making use of the garlic chives growing in our herb garden. This time I blanched them and let cool then dressed them with soy sauce, Japanese mustard, and sugar. Since I had some left over chicken wings simmered in black vinegar sauce, I removed the meat from the bones and served that as well.

I served this as a starter dish one evening.

This is not really a recipe. I just washed and cut the garlic chives into one inch long pieces and blanched them for a few minutes then let them cool down before using. The dressing is a mixture of Japanese mustard (from a tube), sugar and soy sauce.

Although in the past few garlic chive dishes, I complained that there was not enough garlic chive flavor in this one there was perhaps a bit too much. The garlic chive was also a bit chewy as well and my wife gave up on eating it. Since I made the dish I persevered and finished it. This dish requires some improvement.

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