BRAISED CHICKEN WINGS

Serves 4–6.

Preparation & cooking time: 20–25 mins & marinating time.

The sweetness of the honey contrasts well with the soy-braised chicken wings.

12 chicken wings, without the pinions

2 teaspoons soft brown sugar

2 teaspoons dark soy sauce

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

about 300ml (½ pint) seasoned oil

½ teaspoon finely chopped fresh ginger root

1 tablespoon finely chopped spring onions

2 tablespoons yellow bean sauce

150ml (about 5f1 oz) stock or water

1 tablespoon honey

Marinate the chicken wings in the sugar, soy sauces and wine for at least 1 hour – longer if possible.

Heat the oil until hot and deep-fry the chicken wings for about 2–3 minutes, or until golden brown; remove and drain.

Pour off the excess oil, leaving about 1 teaspoon in the wok, add the ginger, spring onions and yellow bean sauce, stir-fry for about 30–40 seconds, then add the chicken wings with the marinade, and blend well. Now add the stock or water, bring to the boil, reduce the heat and braise for 8–10 minutes under cover, stirring once or twice.

Now remove the cover, turn the heat to high again, and reduce the sauce until it is ‘sticky’ and rich; add the honey and blend well. Serve hot.

hancheng

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