First, apologies for the lack of plating but by the time I went to plate, they were already being taken and dipped into a peach-bourbon bbq sauce I had leftover from other night.
I used a mushroom soy sauce in the water that I simmered in, hence the darkness to it. Simmered for an hour with a couple smashed cloves of garlic, bay leaves, crushed pepper, and a little smashed ginger. Let it sit about 20hrs in the fridge then sliced it and because I forgot to clean out my fryer I had to fill my cast iron to fry them off which almost burnt me alive. BUT IT WAS WORTH IT.
Flavour-wise it was like the crispy part of the chicken wing but richer then it just became this explosion of a steak-like flavour with the marinade. Served with garlic/ginger wilted spinach.
Oh and yeah I know that bottom one looks funky, didn't notice when buying it that it was trimmed oddly and it sorta ballooned out in the water.
