Braised Ponzu Chicken Wings

Preparation

Peel the radish, wash it and cut into approx. 2.5 cm thick slices. Then halve the slices and cut the edges into shape. Blanche the mangetout in boiling salted water for approx. 1 minute and drain.

Peel the garlic and sauté it oil with the ginger and chicken wings. Then combine the chicken stock with the Ponzu Sauce and sugar, add it to the pan and continue cooking with the lid on for approximately 15 minutes. Add the radish and cook for a further 15 minutes. Peel the eggs and add them to the pan 5 minutes before the end of the cooking time.

Remove the chicken, radish and eggs from the cooking broth. Quarter the eggs. Sieve the broth and collect the liquid. Then return it to the pan, add the cornflour and bring back to the boil to thicken. Arrange the chicken, radish and eggs on plates, pour over the broth and garnish with mangetout.