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Braised Chicken Wings

This is a Chinese Styled, Braised Chicken Wings. There are of course many ways to cook the chicken wings. I like Buffalo wings, deep fried asian style and many more. Recently I saw a nice recipe from here. I will try to make them soon. Here is the recipe for braised chicken wings and was adapted from the "a little taste of China" cookbook.

24 Chicken Wings
3 lumps Rock Sugar
1 Tbsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Shaoxing Rice Wine
oil, for deep-frying
2 tsp finely chopped Ginger
2 stalk Scallions, finely chopped
2 Tbsp Hoisin Sauce
150ml Chicken Stock


Discard the tips of each chicken wing. Cut each wings into two pieces through the joint. Put the wing pieces in a bowl.

Add the sugar, dark soy sauce, light soy sauce and rice wine in a small jug. Mix until combined, breaking the sugar down as much as you can. Pour the mixture over the chicken wings, then marinate it in the fridge for at least 1 hour, or overnight.

Drain the chicken wings, reserving the marinade. Fill a wok to one quarter full of oil. Heat the oil to 180 degrees C and cook the chicken wings in batches for 2 to 3 minutes, or until they are well browned. Drain on paper towel.

Carefully pour the oil from the wok, reserving 1 tablespoon. Reheat the wok over high heat, add the reserved oil and heat on a high heat. Stir-fry the ginger and scallions for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for another minute, then add the chicken stock and bring it to boil. Reduce the heat, cover the wok and cook gently for 8 to 10 minutes, or until the chicken wings are cooked through and tender.

Increase the heat and bring the sauce to a boil. Cook until the sauce reduces to a sticky coating.


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