Put small cuts into the chicken wings along the bone. Sprinkle with the ingredients marked ◎ (vinegar and salt) and leave to marinate for at least 10 minutes.
Take the tough outer fibers off the celery stalk and slice thinly on the diagonal. If you have the leaves too, shred them up with your hands.
Cut the root end off the shimeji mushrooms and shred into small clumps.
Mix the ● ingredients together (mirin, soy sauce, vinegar).
Heat some oil in a frying pan. Coat the chicken with the flour and add to the pan. Brown on both sides over medium heat.
When both sides are golden brown add the celery stalk and mushrooms, and stir fry over medium heat for 1 to 2 minutes.
Add the combined ● ingredients and turn up the heat, and mix all together. When there's almost no moisture left in the pan add the chili pepper, mix again and turn off the heat.
Arrange on a serving plate with the celery leaves.
Story Behind this Recipe
My children aren't too fond of chicken on the bone. I used vinegar, which tenderizes the meat so that it falls easily off the bone so that the umami of the chicken can be enjoyed.
If you don't like raw celery leaves, add them to the pan right after you add the flavoring ingredients in step 7 and stir fry it together. Please adjust the amount of red chili peppers, or just leave them out as you prefer.