Chinese Braised Chicken Wings
This classic Braised Chicken with Dark Soy Sauce is Chinese home cooking at its best. So comforting and delicious with a bowl of steamed rice.
2 lbs chicken wings
4 slices ginger, 1/8″ thick
3 spring onions, white part only, cut into 1″ pieces
1 tbsp peanut oil
2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
3 lumps rock sugar, each about 1/2″
3 pieces star anise
4 dry hot chili pepper (optional)
4 gloves garlic
Rinse and dry the chicken wings. Heat wok med high until you can see heat rising, pour in the oil and swirl and put in the ginger, star anise, garlic and spring onions. Stir fry for a moment until you can smell the fragrance from the ginger and onions. Put in the chicken wings, stirring immediately to coat with the oil (so the skin won’t stick to wok). Add more oil if necessary. Stir fry, turning constantly, for about 3-4 minutes, making sure the skins don’t stick to the wok, until the wings are a light gold color on all sides. Add water to barely cover, light and dark soy sauce, rock sugar and dry hot chili pepper(optional). Turn heat to med low and cover. Simmer for 20 minutes, stirring occasionally to prevent the bottom wings from sticking to wok.
Take out the wings. Reduce the stock left in wok over high heat until glossy and thick. Pour over chicken wings and serve. These wings are great hot or straight from the fridge the next day, if they last that long.