Soy-Braised Chicken Wings

Place dried shiitake in a bowl with 1 cup of water, cover loosely with plastic wrap, and microwave at 600 W for 3 minutes to rehydrate quickly.

Cut both white and green parts of the leek into 3-4 cm pieces.

Slice 5-6 pieces of ginger.

Trim the rehydrated shiitake stems, removing only the very tough bottoms. Cut the caps into 4 thick pieces and the stems to a comfortable size.

Cut the chicken wings at the joint to split each one in two.

Toss the cut wings with 1/2 tablespoon of soy sauce to coat thoroughly.

In another bowl, combine 3 tablespoons sake, 1.5 tablespoons soy sauce, 2.5 tablespoons oyster sauce, 2 teaspoons sugar, the shiitake soaking liquid, and 300 ml water. Mix to make the seasoning broth.

Heat a wok and add a small amount of vegetable oil. Once the oil is hot, add the soy-coated wings and sear both sides until well browned.

Once browned, add the leek, ginger, and shiitake; toss to combine. Pour in the seasoning broth, place a drop-lid (otoshibuta), and simmer to reduce.

Once the broth has reduced and flavor has soaked in, taste and adjust if needed. Off the heat, stir in the potato starch slurry to thicken. Return to heat to set; finish with pepper and a sprinkle of five-spice powder if desired.

Plate and pour the remaining sauce over.