Chinese Honey Soy Braised Chicken Wings Mut Jup Mun Gai Yik Food

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS

Steps:

• Cut wings intp three pieces (save tips for making stock).
• Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
• Add Soy, Honey, Wine, Garlic and Ginger, stir well.
• Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
• Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
• Serve warm or at room temperature.

CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)

Steps:

• Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
• Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
• Add soy, honey, wine or sherry, garlic and ginger, stir well.
• Reduce heat to low, cover and simmer about 30 minutes or until tender.
• Stir frequently towards end of cooking and make sure the sweet does not burn.
• Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
• Note: This recipe can use a whole chicken, cut up, instead of only the wings.

HONEY SOY CHICKEN WINGS

Steps:

• Cut tips off chicken and discard. Place wings in a non reactive shallow dish.
• In a small bowl combine remaining ingredients, and mix well.
• Refrigerate overnight, or a few hours.
• Cook on a lightly oiled bbq grill for about 5 minutes each side on a med-high heat. (Adjust cooking time depending on your bbq) or until chicken is tender and cooked through.

EASY CHINESE SOY-BRAISED CHICKEN

Steps:

• Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
• Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
• Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.

CHINESE CHICKEN WINGS

Steps:

• Wash and dry the wings, cut in half at the joint if using regular wings.
• Combine the soy sauce, garlic, ginger, salt, pepper, sugar, honey and sherry. Pour over the chicken In a large bowl or Ziploc bag. Mix thoroughly, and refrigerate overnight. Make sure the marinade is completely covering the chicken, so you don't have to get up and stir it, heh heh.
• Brush a baking pan with oil (you can aluminum foil it first if you want). Spread out the chicken evenly in the pan. Pour some marinade over the chicken.
• Bake in a moderate oven 35 to 40 min or until cooked. Baste frequently with marinade and pan juices. Broil briefly after cooking if you would like them brown and crispy instead of saucy and sticky, your choice.
• Remove from oven, quickly brush any remaining marinade over the chicken wings ( I think I would cook it first, I don't think the raw chicken thing was a big deal in 1990). Serve on a plate with lots of napkins!

GRANDMOTHER'S CHINESE CHICKEN WINGS

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
• Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
• Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
• Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.