Soy Chicken Wings
30 minutes
A Chinese method of making soy chicken wings where they are first stir fried then simmered in stock before being finished with seasonings.
4 people made this
Ingredients
Serves: 4
- 8 whole chicken wings
- 3 teaspoons cornflour
- 3 tablespoons vegetable oil
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken stock
- 1 tablespoon fresh ginger, finely diced
- 1/3 cup spring onions, finely diced
- 2 tablespoons oyster sauce
- 3 tablespoons water
- 1 tablespoon Shaoxing wine (or sherry)
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Cut off and discard the wing tips. Cut the wings through the joint into two, making 16 winglets.
- In a bowl, combine the wings, 2 teaspoons cornflour, 1 tablespoon oil, the soy sauce and the sugar. Stir well.
- Heat the remaining oil in a wok and add the wings. Cook, stirring, about 5 minutes.
- Add the chicken stock and cover. Cook about 10 minutes or until chicken is done. Remove the chicken and set aside.
- To the liquid in the wok add the ginger and spring onions. Stirring, add the oyster sauce and 2 tablespoons water.
- Blend the remaining cornflour with 1 tablespoon water and stir this in. Add the wine. Return the wings to the wok and stir over high heat to coat with the sauce.
