16 June 2009

Soy Sauce Braised Chicken Wings

This is a very easy dish to make. And does not require any marinating at all. The important thing to remember is add each ingredient separately, adding the next after the one before has been absorbed. This dish is a favourite in my family. I would always end up eating more than 1 bowl of rice if there are these chicken wings on the table.

Soy Sauce Braised Chicken Wings
Original recipe passed to me from my grandma

  • 1 tablespoon of cooking oil
  • 2 pieces of thumbsized ginger (smashed)
  • 1 kg of chicken wings (drumlet and winglet separated, tips discarded)
  • 1 tablespoon of chinese rice wine (Shaoxing preferred)
  • 2 tablespoons of dark soy sauce
  • 3 tablespoons of light soy sauce
  • 2 tablespoon of oyster sauce
  • 1 tablespoon of sugar
  • enough water to cover to cover the chicken wings
  • salt to taste (if required)
Heat oil in a large saucepan, add in the ginger and saute around for about 30 secs until you start to smell the fragrance of the ginger.

Add in chicken wings, turning the pieces around until the skin becomes opaque.

Add in the rice wine and continue to cook until the wine is absorbed. Pour in the dark & light soy, oyster sauce and sugar. Keep moving the chicken wings around the saucepan, making sure each piece is coated in the sauce.

Add in enough water to cover up to 3/4 of the wings, bring to boil, then reduce heat to low, cover with the lid and let simmer. Taste the braising liquid. Add salt or sugar to taste.

Braise for about 1 hr, or until the end of the bones start to be exposed. The meat should be able to fall off easily. Occasionally check the chicken wings, if it becomes too dry, then add more water.

The sauce should be slightly thick. Serve with some plain steamed rice. Enjoy :)

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