Soy-Braised Chicken Wings

Ingredients for Soy-Braised Chicken Wings

• 2 (3-inch) pieces ginger, scrubbed, thinly sliced, divided

• 120ml dark soy sauce, divided

• 2 teaspoons Five-Spice Powder, divided

• 20–24 chicken wing pieces (about 1.1kg .)

• 45ml vegetable or sunflower oil

• 1 chalota, finamente fatiada

• 3 spring onions, roots trimmed, halved crosswise

• 5 garlic cloves, smashed

• 1 red finger or Fresno chilli, halved lengthwise

• 90g Chinese rock or lump sugar or 50g raw sugar

• 3 anis-estrelado inteiro

• 2 pieces dried licorice root (optional)

• 1 (4-inch-long) cassia or cinnamon stick

• 1/4 teaspoons freshly ground white pepper (optional)

• 1/4 teaspoons Sichuan peppercorns

• 120ml de molho de soja com baixo teor de sódio

• 60ml unseasoned rice wine

• Thickly sliced cucumbers (for serving

• opcional)

Mix half of ginger, 60ml dark soy sauce, and 1 teaspoon Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours.

Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, spring onions, garlic, chilli, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 teaspoon Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining 60ml dark soy sauce, and 240ml water. Bring to a boil, then reduce heat to medium-low.

Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown colour, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate.

Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10–12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.

Aviso Legal

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