Sticky Braised Chinese Chicken Wings Food

STICKY CHINESE CHICKEN WINGS

Steps:

• Mix Marinade ingredients.
• Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
• Preheat the oven to 180C/350F.
• Line baking tray with foil then greaseproof paper (you'll thank me later).
• Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
• Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
• The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
• Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

STICKY BRAISED CHINESE CHICKEN WINGS

Steps:

• Heat up the pan over medium heat. Add oil and sugar and mix with a spatula until all of the sugar looks "wet" with oil
• Let cook over medium heat until the sugar starts melting into a brown liquid (this should take about 10 minutes). If there are still unmelted chunks of sugar, use a chopstick or fork to swirl the sugar around to help it melt
• When all of the sugar is melted and an amber brown color, add the chicken wings and shake the pan a bit to make sure all of the bottoms of the wings are coated with the sugar sauce. Cook for one minute then flip the wings and cook for another minute
• Add the shaoxing wine (Chinese cooking wine) and mix with the chicken using a spatula. Cook for 1 minute
• Add the soy sauce, star anise, and water. Reduce heat a little bit and cook covered for 15 minutes, stirring the chicken every 5 minutes
• Remove the lid and cook until the sauce has reduced and thickened, about 2 more minutes. Serve immediately!

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, oyster 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, and serve, garnishing with scallion shavings and sesame seeds. I like 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.

BRAISED CHICKEN WINGS

Steps:

• Drain mushrooms, squeeze out excess water, discard stems and slice caps.
• Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
• Turn down the heat and cook gently about 15-20 min's until chicken is cooked through, add mushrooms, stir fry a few minutes more.
• While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
• Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
• To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.

STICKY CHINESE CHICKEN WINGS

Steps:

• Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
• Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.

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.