Chicken Wings Quotes

“This texture...
you used an aspic."
"Bingo! Those golden cubes under the egg...
are a chicken aspic!
So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes.
I simmered chicken wings in bonito broth seasoned with saké and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes."
"It was the aspic he was making in that enormous pot."
"Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!"
I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness.
In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs!”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

“The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite!
Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all!
The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient.
"Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!"
"It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce...
... into a special house-blend sweet n' sour sauce!"
"Ketchup?!"
Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor.
So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce...
... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!"
"The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!"
"Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor!
Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other!
The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce...
all of those rest squarely on the foundation of the tomato's tart acidity!”
― Yuto Tsukuda, 食戟のソーマ 18 [Shokugeki no Souma 18]

“Msamaha si kwa ajili ya watu wenye mabawa ya kuku, ni kwa ajili ya watu wenye macho ya tai. Kua kuujua msamaha.”
― Enock Maregesi

“The chickens? Why those poor little birds live shitty-ass lives before being hauled off in hellish fucking trucks to clusterfucks known as "slaughterhouses", where they're killed by turd-faced asshats who have no sense of decency, and their legs and wings are served at dumbfuck football parties.”
― Granny PottyMouth

“I combined garlic, five-spice, black peppercorns, Thai chilies, and paprika in a large bowl for the seasoning. I tumbled two pounds of chicken wings out of their brown paper wrappings and into the waiting bowl, where I kneaded the pungent mixture into them, squeezing the spices into the meat like an experienced massage therapist. Another bowl full of Shaoxing rice wine awaited the wings as the next step after their rigorous massage. They soaked and relaxed, basking in the pool of wine to become drunken like their name.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“With standard pot stickers, the filling is enclosed in a wheat-dough wrapper. But with these, the filling is stuffed into a chicken wing.
"Stuffed chicken wings. You can call 'em chicken-wing pot stickers too.
So you made some stuffed Satsuma Jidori chicken-wing pot stickers, eh, Yukihira?"
"You got it! First, you remove the two long bones inside the wing...
Then you stuff the filling in the cavity they leave behind and fry 'em up! That's the basics of a stuffed chicken wing."
"Mmm! I can smell their savory aroma from here. What's in the filling?"
"Well, there're the basics, like ground pork, chives and cabbage. I added some diced pork jowl too.
Oh! And shiitake mushrooms. That's the important part.
See, chicken meat has inosinic acid in it, and shiitake mushrooms have guanylic acid. Both of those are umami components.
Together, they magnify each other, giving the dish a richer flavor.”
― Yūto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]