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Mar 13, 2010

Chinese Braised Chicken Wings

Chicken wings were selling at $0.79/lb. I bought about 5 lbs. I had already fried, baked and grilled wings and still had a pile of them left. Determined to not make the same thing twice, I brought out the cookbooks looking for inspiration. The Italian and American recipes were simply variations of dishes I had already made that week, so I put those aside and picked up a Chinese cookbook, Kylie Wong’s “Simple Chinese Cooking“. ‘Braised wings’… now that was original. I had never braised wings before… just never thought to. Wings have very little meat and didn’t need slow moist cooking – or so I had always thought. The cookbook said that the dihs could be put together in under 30 minutes. It couldn’t hurt to try, right?

So I got to work. I rinsed and soaked the rice and then prepped the marinade. I put the wings in the marinade and got the rice into rice cooker and got that started. This way everything would be ready at the same time. While the wings were still marinating, I prepped all the other ingredients. My timing was impeccable that night. K walked in just as I had just finished taking a couple of photos of the dinner for blogging.


Recipe:

Click here for link to printable recipe 

MARINADE:
2 Tbsp shao xing wine (or dry sherry)
1 Tbsp granulated sugar
1 Tbsp light soy sauce (the Chinese use 2 types of soy sauce – the thinner, saltier light say sauce and the thicker dark soy sauce)
1/2 Tbsp cornstarch
1/2 tsp toasted sesame seed oil
1/2 tsp sea salt

6 whole chicken wings
2 Tbsp vegetable oil
1/2 of a white onion, cut into wedges and the wedges cut in half across
2 whole scallions, cut into 2″ lengths
1/2″ length of ginger, cut into rounds and then into matchstick-thin pieces
2 garlic cloves, crushed
2 Tbsp shao xing wine (or dry sherry)
1Tbsp oyster sauce
1 cup water
2 Tbsp very finely sliced scallions (for garnishing)

Method:

Combine the marinade ingredients. Mix until the sugar is dissolved. Add the chicken wings and coat with the marinade. Met marinate for 30 minutes.

Heat the vegetable oil in pan until the surface shimmers and the oil just starts to smoke. Add the onions, scallions, ginger and garlic and stir-fry for 30 seconds to 1 minute. Using tongs add the chicken wings in a single layer. Sear the wings for 1 minute on one side. Flip, and sear on the other side for 1 minute.


Add the leftover marinade, shao xing wine and oyster sauce and stir-fry for 30 seconds. Reduce the heat to medium-low and add the water. Simmer, covered for 7 minutes.

Uncover the pan. If the sauce is not thick enough boil until the sauce reaches the desired thickness.

Serve over white rice and garnish with the thinly sliced scallions.


 

2 Responses to “Chinese Braised Chicken Wings”

  1. 1

    My Homepage — April 4, 2012 @ 8:59 pm

    This article contains great original thinking. The informational content here proves that things aren’t so black and white. I feel smarter from just reading this. 38649

  2. 2

    URL — April 5, 2012 @ 5:42 am

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