-
1
Rinse the rice three or four times in cold running water, until the water runs clear.
-
2
Place in a bowl, cover with water, and soak for 15 minutes.
-
3
Drain well.
-
4
To cook the rice in a rice cooker, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a rice cooker.
-
5
Follow the rice cooker settings for sweet rice and cook until done.
-
6
To cook the rice on the stove top, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a pot and place over medium heat.
-
7
Bring to a boil, about 4 minutes, then cover and cook until no liquid remains visible (dont open the lid too often, just peek), about 3 minutes longer.
-
8
Decrease the heat to low and cook, covered, for 15 minutes.
-
9
While the rice is cooking, remove the bones from the chicken wings by first cutting around the top joint (where it attaches to the body) to loosen the meat.
-
10
Pull down to release the meat from the bone until you reach the second joint.
-
11
Use a sharp knife to cut through the joint to loosen the bone, being careful not to puncture the skin.
-
12
Cut around the second joint to loosen the meat again and pull down to the third joint, cutting between the bones to release them.
-
13
The wing tip should remain intact.
-
14
Re-form the meat and skin to resemble the original shape.
-
15
Repeat with the 7 remaining wings.
-
16
Refrigerate until ready to stuff.
-
17
Prepare an ice bath and place a pot of salted water over high heat.
-
18
When the water comes to a boil, add the pea pods and cook 1 minute.
-
19
Remove from the water and submerge in the ice bath.
-
20
Drain well.
-
21
Slice 10 pea pods into 1/4-inch-thick pieces.
-
22
Set aside the remaining 24 pea pods for garnish.
-
23
Once the rice has finished cooking, place 2 cups of it in a large bowl and let cool to room temperature.
-
24
Mix in the sliced pea pods.
-
25
Fill a small bowl with cold water and lightly dip your hands in it before touching the rice (sweet rice is extremely sticky when cooked; the water helps keep the rice from sticking to your hands).
-
26
Measure 1/4 cup rice and stuff inside a hollowed-out chicken wing a little bit at a time, being sure to fill the entire wing.
-
27
Repeat with the remaining 7 wings.
-
28
Once all the wings have been stuffed, wrap each with 1 slice bacon and place them all in a 4-quart saucepan (it should be a snug fit).
-
29
To make the braising liquid, combine all the ingredients in a bowl and mix well.
-
30
Pour the braising liquid over the chicken wings in the pot.
-
31
Bring the liquid to a boil over high heat, about 1 minute, then cover.
-
32
Decrease the heat to medium and cook for 5 minutes.
-
33
Using tongs, carefully turn over each wing to cook the other side.
-
34
Put the cover back on and cook for 5 to 6 minutes longer, until the chicken is cooked through.
-
35
Let the chicken wings cool to room temperature.
-
36
Place 1 wing on each of 8 small plates, garnish each with 3 pea pods, and top with 1 tablespoon of the braising liquid.
