This was one of the first recipes my mum taught me. Each Thursday early evening we would return from an enormous grocery shop and have these chicken wings braising in the wok while we unpacked. We would marinate the chicken the night before, not only to intensify the flavour, but to save time. Served with a bowl of steamed jasmine rice and Chinese greens, it's an affordable and delicious family meal.
12 large chicken wings – about 1.5kg
1 tbsp peanut oil
1 white onion, cut into wedges
250ml (1 cup) chicken stock or water
1 tbsp light soy sauce, extra if needed
5cm x 4cm knob ginger, julienned
80ml shao hsing wine or dry sherry
3 tbsp light soy
1 tbsp malt vinegar
3 tbsp honey
1 tsp sesame oil
1. Combine chicken wings with marinade ingredients in a large bowl. Cover and leave to marinate in the refrigerator for one hour, or overnight if possible.
2. Heat oil in a large wok until the surface seems to shimmer slightly. Add onion and stir-fry for four minutes or until onion has caramelised. Add chicken wings and marinade and cook, turning occasionally, for three minutes or until lightly browned all over.
3. Add stock or water, cover with a lid, bring to the boil, then immediately reduce heat to a gentle simmer. Braise chicken wings for 15 to 20 minutes or until wings are cooked through.
4. Turn off the heat, then adjust seasoning with extra soy sauce if required. Toss to combine. Serve immediately.
If you like this recipe try my deep-fried chicken wings with chilli, salt and finger lime.
Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.