Braised Chicken Wings in Soy Sauce
Simple, tender and very delicious - these braised chicken wings require minimal effort for dinner. Just marinate, add to the pot and braise - then dinner is served!
Equipment
- Stainless Steel Pan
- Spatula
Ingredients
Flour Slurry
- 50 ml water
- 1.5 tbsp tapioca flour
Sauce Mix
- 1/2 tbsp thick soy sauce
- 1 tsp black sesame oil
- 1 tbsp brown sugar
- 1 tbsp Shaoxing Wine, Chinese cooking rice wine
- 1/4 tsp pepper
- 1 tbsp cooking oil
Herbs
- 50 g garlic, chopped
- 75 g ginger, cut to strips
- 80 g spring onions, cut to 1 inch in length, and finely chopped for garnishing
Meat
- 1.2 kg chicken wings, wings and drummetts separated
- 1/2 tsp salt
- 250 ml water
Instructions
- Make tapioca flour slurry. Mix together tapioca flour with 50ml water until well-combined. Set aside.
- Whisk together light soy sauce, thick soy sauce, black sesame oil, brown sugar, shaoxing wine, pepper and 1 tbsp of cooking oil until well-combined. Leave aside.
- Crush garlic and mince roughly. Slice the ginger into long, thin strips. Cut spring onions's stems and leaves into 1 inch length pieces, chopping the last 1/3 of the leaves into smaller pieces for garnishing.
- Cut the chicken wings into half, drummettes and wings.
- Sprinkle salt over the chicken, and rub to marinate evenly. Repeat with the mixed sauce. Cover with cling wrap and leave in the fridge for 1-2 hours.
- Add 2 tbsp of cooking oil in a pan over medium heat. Add the garlic, ginger and stems of the spring onions. Stir fry until soft, translucent and fragrant.
- Add the chicken wings. Stir to coat the chicken with the oil. Cover the pan and switch the heat to low. Let it braise for 20 minutes. Stir occasionally to prevent the bottom layer from burning.
- After 20 minutes, the chicken should be cooked. Check the tenderness of the meat. If it's still tough, add 250ml of water, raise the heat to medium, cover the pan and continue braising for another 20 minutes.
- Once the chicken is softened, taste and adjust as preferred.
- Add the flour slurry and the 1 inch-length spring onions. Give it a quick stir and switch off the heat.
- Dish out on a serving plate and garnish with cut spring onions. Serve with rice.
Notes
Tips
- Cornstarch is commonly used instead of tapioca flour. As I'm allergic to cornstarch, I have adapted this recipe. If using cornstarch, be sure to reduce the amount by 30% as it is more viscous than tapioca flour.
- If pressed for time, the chicken can be cooked straightaway without leaving time to rest in the fridge.
- Setting the heat to low and braising the chicken slow-cooks the chicken, letting it release the juices (which make delicious gravy) and soften its meat.
- Poke the chicken meat with a fork. If it goes through easily, the chicken is tender. If there is resistance, the chicken needs more time braising in the pan.
- If the chicken meat is not soft, add 250ml of water and braise it on medium heat for 20 minutes. The added water makes up for evaporated liquid lost as the chicken continues braising.
- Once the flour slurry is added, make sure to stir immediately to prevent the gravy from clumping.
- The spring onion leaves will soften and cook in Braised Chicken Wing gravy's residual heat.
- Watch the video to see exactly how it was made!
Nutrition
Calories: 325kcalCarbohydrates: 7gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 126mgSodium: 311mgPotassium: 353mgFiber: 1gSugar: 2gVitamin A: 21IUVitamin C: 3mgCalcium: 12mgIron: 1mg
Tried this recipe?Tell us how it was!