「Braised Chicken Wings」

Ingredients and amounts

• Fresh chicken wings 500g (about 8-10 pieces, 50-60g each)
• Ginger slices 4-5 (about 10g, 2mm thick)
• Scallion segments 2-3 (about 15g, 3cm each)
• Garlic 3-4 cloves (about 15g)
• Bay leaf 1
• Star anise 1
• Dried chili peppers 2 (optional, about 5g, omit if not spicy)
• Rock sugar 15g (granulated)
• Yellow wine or cooking wine 35ml
• Light soy sauce 15ml
• Dark soy sauce 5ml
• Salt 3g
• Sugar 2g
• White pepper 1g
• White sesame seeds 3g
• Chopped scallion 5g
• Cooking oil 10-15ml

Step-by-step method

1. 1

   Step 1

   Wash the chicken wings. Make three cuts on the thick part of each wing and one cut on the back to help flavor penetrate.

2. 2

   Step 2

   If the chicken wings are not fresh, soak them in ginger water for 10-20 minutes after scoring.

3. 3

   Step 3

   Prepare 10g ginger slices (3-4 slices), 15g scallion segments (2-3 segments); crush 3-4 garlic cloves (about 15g) with a knife (do not mince); set aside 1 bay leaf, 1 star anise, and 2 dried chili peppers (optional).

4. 4

   Step 4

   Heat a pot, add enough water to cover all chicken wings. Place the chicken wings in cold water, add 20ml yellow wine or cooking wine and 2 ginger slices (about 5g). Bring to a boil over high heat, then keep boiling for 2-3 minutes, skimming off any foam.

5. 5

   Step 5

   After boiling, remove the chicken wings and rinse twice with warm water to remove any residue. Drain well.

6. 6

   Step 6

   Heat another pot over high heat and add 10-15ml cooking oil.

7. 7

   Step 7

   When the oil reaches 50% hot, add 15g rock sugar. Cook over high heat until the sugar melts completely. Once the sugar changes color, turn to low heat and continue cooking until it turns date-red. Immediately add the drained chicken wings and stir-fry quickly for 1-2 minutes until each wing is evenly coated with caramel.

8. 8

   Step 8

   Add the prepared bay leaf, star anise, dried chili peppers (optional), remaining 2 ginger slices (about 5g), 15g scallion segments, and crushed garlic. Stir-fry for 30 seconds until the spices are fragrant.

9. 9

   Step 9

   Pour 15ml cooking wine or yellow wine and 15ml light soy sauce along the edge of the pot. Stir-fry quickly for 10 seconds.

10. 10

    Step 10

    Add warm water (about 50-60°C) until it just covers the chicken wings.

11. 11

    Step 11

    Add 5ml dark soy sauce, 3g salt, 2g sugar, and 1g white pepper. Stir gently to combine.

12. 12

    Step 12

    Cover the pot and cook over medium heat for 7-8 minutes.

13. 13

    Step 13

    Open the lid and use chopsticks to remove and discard the bay leaf, star anise, ginger slices, scallion segments, and garlic.

14. 14

    Step 14

    Turn to high heat and stir continuously until the sauce thickens (about 1-2 minutes).

15. 15

    Step 15

    Turn off the heat, transfer the chicken wings to a plate, and pour the remaining thick sauce over them.

16. 16

    Step 16

    Finally, sprinkle with 3g white sesame seeds and 5g chopped scallion. Serve.