Braised Chicken Wings
Over a year ago
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Ingredients
- 24 chicken wings
- 2 lumps rock sugar
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- oil for deep frying
- 2 tsp ginger. finely chopped
- 1 spring onion finely chopped
- 2 tbsp hoisin sauce
- 125ml chicken stock
Accompaniment
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Method
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1
Remove the tip of each wing and cut each wing in two through the joint.
In a small pan heat the soy sauces, rice wine and sugar gently until you can crush the sugar into small pieces. Remove from the heat and leave to cool before adding to the chicken pieces. Leave to marinate for at least 1 hour preferably over night.
Fill a wok with 1/4 full of vegetable oil and heat until a piece of bread turns brown in 15 seconds. fry the wings in batches for 2-3 minutes until browned.
Reserving 1 tbsp of the oil in the pan stir fry the ginger and spring onion for 1 minute. Add the hoising sauce, reserved marinade and chicken wings and cook for one minute. Add the chicken stock and bring to the boil.
Reduce the heat and cover. Leave to simmer for 8-10 minutes until the chicken wings are tender and cooked through.
Increase the heat and boil rapidly until the sauce reduces to a sticky coating.
Chef's Tips
If you can't find (or can't be bothered to buy) lump sugar just use 2 tbsp of regular sugar.
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