Japanese – Pari Pari Style Chicken Wings

Main Photo Peri Peri Chicken (2) edited re-sized

Harumi Kurihara (栗原 はるみ, born March 5, 1947) is a celebrity home-maker and television personality in Japan. She never had professional training as a chef and thus is known for satisfying home-cooking. In particular, her recipes’ appeal lies in the combination of traditional Japanese with newer Western influences, while accounting for the real-world time constraints of a housewife.

With such an introduction, I had to try her Pari Pari Style Chicken. Her recipe calls for boneless skin-on chicken thighs but I had sitting in my fridge these chicken wings which were asking to be cooked.  Wings or chicken thighs, they work just as well for her recipe with a slight adjustment to the baking time in the oven.

My family endorsed this recipe. Chicken wings/thighs that were moist and flavourful. It makes both a good appetizer as well as part of the several other dishes for dinner or lunch. It is also rather universal in flavour so it can easily be part of a Western or Asian meal, depending on the accompanying dishes. Click here for Shanghai Cabbage with Oyster Sauce & Garlic.

Some Comments about the Ingredients

Unbelievably Simple Ingredients ( I apologise for my mistake in leaving out the bottle of sake in the photo below).

Peri Peri Chicken Wings edited re-sized

Preparation

STEP 1. Gather all the ingredients and utensils needed.

STEP 2. Season the 700 gms chicken wings with 1 Tbsp sake,  1 level tsp chopped garlic, 1  Tbsp Kikkoman Soy Sauce. Refrigerate for at least hour or till you are ready to cook it.

HINT: Use a gallon size plastic bag when seasoning. This will keep washing to a minimum. A large thick plastic bag instead of a stainless steel bowl or any other type of container. Into this bag, I will place my fish/meat and pour in my bowl of  whatever seasoning sauce I am using. Gently “knead” the 2 things together. This is also a space saving method and best of all, the seasoning encases the meat.

Baking in the Oven

003 Peri Peri Chicken edited re-sized

1. Pre-heat oven till 220C. Meanwhile, line the baking tray with aluminium foil and spread/spray some oil onto the foil to prevent chicken from sticking.

2. Lay seasoned chicken on top. Brush chicken with 1 Tbsp of sesame oil. Bake  for about 15 to 20 mins.

3. Flip chicken over and brush the extra sesame oil. Bake another 10 minutes or so.

4. Serve this as an appetizer or as part of a meal with rice, miso soup and some vegetables.

RECIPE

Serves : 4 persons

Ingredients:

  • 700 gms Chicken Thighs (boneless with skin) OR same weight of chicken drumlets and mid-wing

 Seasoning (for chicken – at least 1 hour)

  • 1 Tbsp Dry sherry (cooking sake is a good substitute)
  • 1 tbsp Light Soy sauce
  • 1/2 tbsp sesame oil
  • 1 level tsp finely minced garlic (2 cloves garlic)
  • Dash or two of  ground white pepper

Oil for basting:

2 Tbsp Sesame oil for brushing on chicken

Method:

Preparation

1. Gather all the ingredients and utensils needed.

2. Season the 700 gms chicken wings with 1 Tbsp sake,  1 level tsp chopped garlic, 1  Tbsp Kikkoman Soy Sauce. Refrigerate for at least hour or till you are ready to cook it.

Baking the Chicken

1. Pre-heat oven till 220C. Meanwhile, line the baking tray with aluminium foil and spread/spray some oil onto the foil to prevent chicken from sticking.

2. Lay seasoned chicken on top. Brush chicken with 1 Tbsp of sesame oil. Bake  for about 15 to 20 mins.

3. Flip chicken over and brush the extra sesame oil. Bake another 10 minutes or so.

4. Serve this as an appetizer or as part of a meal with rice, miso soup and some vegetables.

Serving Suggestions

The seasoning ingredients are quite similar to Chinese and Singaporean dishes. Hence, depending on the number of people and their dietary preference at mealtime, this dish may be accompanied with any one or more of the meat, seafood and vegetable dishes listed below.

Chinese Soups

1. Jin Hua Ham and Winter Melon Soup. Click here.

2. Lotus Root, Peanut and Pork Ribs. Click here.

3. Radishes and Dried Squid. Click here.

4. Pork Stomach with Peppercorn. Click here

5. Tang Ho with Fishballs. Click here

6. Watercress and Red Dates. Click here.

Seafood dishes

1. Fried Fish with Fermented Black Bean Sauce. Click here.

2. Stuffed You Tiao (Baked).  Click here.

3. Dry Assam Seafood. Click here

4. Prawns in Tomato Sauce. Click here.

Meat dishes

1. Beef Rendang (spicy). Click here

2. Quick Braised Sea cucumber, Chicken and Mushroom. Click here.

3. Cha Siu Pork. Click here.

Vegetable dishes

1. Broccoli and Meat or Tofu Stir Fry. Click here

2. Spinach, Pork and Egg Stir Fry. Click here.

3. Broccoli and Meat/Tofu Stir Fry. Click here.

4. Kai Lan Sweet Potato Lemak. Click here.

5. Shanghai Cabbage with Osyter Sauce and Garlic. Click here.

What not serve  a full course Japanese meal? Some suggestions of a combination of traditional Japanese dishes have been listed below. Most Japanese meals at home consists of rice and soup with some dishes (usually one is raw, one is simmered, and one is grilled). If you are also having guests, another dish which is deep-fried is added and the crockery is much more ornate and of finer porcelain and lacquer.

The meal is always served with green tea and fresh fruit.

Consider any one or more of the recipes listed below for a complete nutritious tasty Japanese meal. Purchase a plate of sashimi and/or sushi to accompany your servings. This  will impress both family and guests alike.

1. Quick Miso Soup and Brown Rice with Barley. Click here.

2. Yawata Maki. Click here.

3. Tofu no Shira -ae. Click here.

4. Chawan Mushi. Click here.

5. Japanese Potato Salad. Click here.

6. Simmered Pumpkin.Click here.

Japanese have an affinity to desserts and the first 2 have become ubiquitous to their cuisine.

1. Caramel Custard  Click here.

2. Almond Jelly and Longans. Click here.

3. Ginger Poached Pears. Click here.

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