Recipe from Appetite for China
- 1 cup soy sauce *
- 3 cups water *
- 1¼ – 1½ kg chicken wings, drummettes and wings separated
- 1 5cm piece ginger, peeled and sliced
- 3 cloves garlic, smashed
- 3 tbsp sugar
- 1 cinnamon stick
- 2 star anise
- scallion, shredded or chopped
|Prep time||15 mins|
|Cook time||30-60 mins|
|Total time||45-75 mins|
* More if needed to cover chicken at least 3/4 of the way, but maintain the 1 part soy sauce to 3 parts water ratio.
- In a large Dutch oven or pot, heat chicken, soy sauce and water over medium flame. Bring liquid to a simmer. Reduce heat to very low and cover 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.)
- Add ginger, garlic, sugar, cinnamon, star anise, and sugar. Allow chicken to simmer for 25-30 mins, or up an hour if you want falling-of-bone tenderness.
- Ladle chicken and some sauce into a deep platter. Garnish with scallions.
It smelled really lovely when it was cooking. I think the chicken should be served without the sauce coz I found the sauce a little too salty. But it went really well with white rice.
Well, the verdict is that the chicken’s really nice and tender soft, but I won’t be making this too often coz of the salt content- not good for the cholosterol level.. Just indulge once in a blue moon then.. 🙂
Rate this post if you like: