- 15 mins
- 40 mins
Ingredients
- Blanching broth:
- 1 pound (450 g) chicken wings
- 1 quart (500 ml) water
- 1 teaspoon salt
- 2 scallions
- 1 piece ginger the size of a large coin
- Braising sauce:
- 2 tablespoons dark soy
- 2 tablespoons light soy
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 cup (62 ml) water
- Additional ingredients:
- 1/3 bar Chinese brown sugar, or 1 to 2 tablespoons brown sugar or raw sugar*
- 1 tablespoon cooking oil
- 1 tablespoon minced ginger
- 1 star anise
- 1 scallion, coarsely chopped
Preparation
Step 1
You can use either wingettes (the middle segment) or whole wings. If using the latter, separate the segments and discard the tips (or save for broth).
Place blanching ingredients in a pot and bring to a boil. Add the wings and simmer for 2 minutes. Remove the pot from the heat and let stand for 5 minutes. Drain the wings in a colander, then plunge them into a bowl of ice water.
While the wings are cooling, prepare the braising sauce by combining all of the braising ingredients in a bowl.
Heat the oil in a pan just large enough to accommodate the wings in a single layer.
Stir fry the minced ginger for a few seconds, then add the braising sauce, brown sugar, coarsely chopped scallion, and star anise. When the sugar has dissolved, lay the wings in the pan in a single layer.
Cover the pan and simmer for 15 minutes, turning the wings over every 5 minutes.
Turn the heat off and let stand for 10 minutes.
Transfer the wings to a serving dish, ladle some sauce over the wings, and garnish with the sliced scallion tops. This dish can be served hot or cold.
Notes:
*Chinese brown sugar comes packaged in rectangular bars that are approximately 1 inch by 5 inches. A suitable substitute is the light brown sugar available from your local supermarket. Use brown sugar made with molasses, not caramel coloring.