Thursday, 6 January 2005

Praised Braised Wings

I wanted to make Stel's chicken wings but found out at the last minute that we ran out of mustard. Darn! So I have to scramble among my cookbooks and see what I can do to a dozen chicken wings with the available ingredients that I have. This one is from Deh Ta Hsiung's Chinese Cookery Secrets and besides the yellow bean sauce, all the other ingredients are common in most households. Lovely salty-sweet flavour that goes well with plain rice or just munched on as an appetiser or snack. Next time I'll try to bake it to cut down on oil.

Braised Chicken Wings

12 chicken wings (about 1 kg)
2 tsp soft brown sugar
2 tsp dark soy sauce
1 Tbsp light soy sauce
1 Tbsp rice wine

1/2 pint seasoned oil
1/2 tsp finely chopped ginger
1 Tbsp chopped spring onions
2 Tbsp yellow bean sauce
150 ml stock or water
1 Tbsp honey

  1. Cut wings at the joints and discard tips (or use in chicken stock). Marinate wings in soy sauces, rice wine, and brown sugar for at least 1 hour. Deep fry for 4 minutes.
  2. Saute in 1 tsp oil - green onion, ginger and yellow bean sauce for 30-40 secs. Add the chicken and marinade, cook briefly (about 1 minute).
  3. Add stock and simmer for 8-10 mins. under cover. Remove cover turn heat high, reduce sauce until sticky. Just before turning off heat, add honey and blend well. Serve.

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