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



    Serves 4-6
    Prep time 15 mins
    Cook time 30-60 mins
    Total time 45-75 mins
total time

*  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.


  1. 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.)
  2. 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.
  3. 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.. 🙂



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