INGREDIENTS:
- 8 to 10 chicken wings (mid joint would be the best)
- 1 teaspoon salt
- ½ tablespoon cooking wine (can be replaced by sherry)
- One small section ginger sliced(half for marinading and half for stir-frying)
- ½ tablespoon vegetable oil
- 2 cloves garlic sliced
- 2 whole star anises
- One small section of cinnamon
- ½ teaspoon Sichuan peppercorns
- 3 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rock sugar
- 1 tablespoon chopped spring onion
INSTRUCTIONS:
- Prepare a bowl; add salt, cooking wine and half of the ginger slices to marinade the chicken wings for about 10 minutes.
- Heat up ½ tablespoon vegetable oil and Sauté the wings until both the skin of both sides become golden-brown.
- Move the chicken wings out and leave the oil in the wok. Add ginger and garlic slices to stir-fry until we can smell the aroma. Then add star anise and cinnamon and Sichuan peppercorn to continue stir-fry about 2 minutes.
- Return the chicken wings; add light soy sauce and dark soy sauce. Fry for 1 minute.
- Add enough water to begin simmer process around 15 minutes?stirring occasionally.
- Add sugar in and use high fire to cook for another 5 minutes, making the sauce to thick gravy.
- Transfer the chicken wings to the plate and sprinkle some chopped spring onion before serving.
Notes
- The combination between light soy sauce and dark soy sauce is important. Too much dark soy sauce will spoil the light red color. Thus I recommend using a combination.
Source: China Sichuan Food
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