Soya Sauce Chicken

For this recipe, the chicken wings are poached rather than braised. Poaching makes the chicken wings very smooth and tender. I first tasted this dish at my husband nanny's place. She added rose wine. My version is more humble using shaoxing wine instead. This evening, my husband declared that both versions are equally good. I trust he was being honest judging from the pile of chicken bones on his plate at the end of the meal.


Ingredients:
- 1kg of chicken mid-wings
- 1.5 litre of water
- 1/4 cup of dark soya sauce
- 1/4 cup of light soya sauce
- 1 tablespoon of sesame oil
- 1/2 tablespoon of salt
- 2 tablespoon of sugar
- 1 tablespoon of five spice powder
- 2 cinnamon sticks
- 3 anistars
- 1 clove of garlic, peeled
- ginger, thinly sliced
- 1/2 cup of shaoxing wine

Procedures:
1) Add water, dark soya sauce, light soya sauce, sesame oil, salt, sugar, five spice powder, cinnamon sticks, just as, garlic and ginger to a pot. Set it to boil.
2) When boiling, add chicken wings. Wait for it to reboil (around 5 minutes).
3) Add shaoxing wine. Cover the pot. Turn off the fire. Let the chicken wings poach for 20-25 minutes.
4) Serve chicken wings with noodles.


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